Iberian Pork Loin

The Iberian pork loin is one of the most prized cuts of the Iberian pork. It is taken from the upper part of the animal, on both sides of the spine, between the cabecero and the ham. This long, cylindrical, and lean cut features fine marbling that provides juiciness and a delicate yet distinctive flavor. The Iberian loin can be enjoyed fresh, cooked on the grill, in the oven, or on the griddle, or cured, in which case it is seasoned and slowly air-dried to produce the traditional Iberian cured loin, one of the most emblematic products of Spanish gastronomy.