Block of cured ecological loin extra
Ecological pork loin, garlic, pepper and salt.
Weight: 200 - 300 g.
Curing: 120 días.
Preparation: Pieces are ed and cut, lightly salted and cold cured.
Well-conformed, excellent tone. The fat is well-interspersed through the cut and well-distributed through the lean meat. Very large with suitable mould from curing. Meat is light in colour, nuanced and strong in fat interspersion tones.
Aroma and taste:
Pleasant flavours and excellent salt content, slightly low. Intense flavour, with hints of aromatic herbs. Sweetness akin to honey and toasting.
Very consistent texture, though predominantly juicy and chewable. Persistent flavours, good taste and aroma.