Like the rest of our cured products derived from the Iberian pig, the Torrencinas Iberian acorn loin, has been prepared following ancestral processes and recipes from the Guijuelo region.

After being marinated with salt, paprika, garlic and natural oregano, it is stuffed into collagen casings and smoked in our traditional bells, the same ones that our ancestors used at the end of the 19th century.

The Iberian acorn loin is then settled in the drying rooms with controlled temperatures and humidity and is left to cure naturally in the cellar for a minimum of 6 months.

The extraordinary quality of the meat, the meticulous artisan processes and the elaboration time, produce the great juiciness and flavor characteristic of the Iberian acorn loin, it has a high content of oleic acid.