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

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

The loin is then settled in the dryers 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 artisanal processes and the elaboration time, produce the great juiciness and flavor characteristic of the Iberian field bait loin, it has a high content of oleic acid.