Cured Pork Loin Duroc | 330g Vacuum Packed

Cured Pork Loin Duroc is a premium Spanish cured meat produced by Eresma in Segovia, made from selected pork with 50% Duroc breed. This loin is traditionally marinated with natural spices and slowly cured for a minimum of 80 days in controlled drying chambers, ensuring optimal texture, aroma, and flavour development.

Stuffed in natural casing, this cured loin stands out for its large, uniform cut of meat, fine marbling, and juicy consistency. The careful balance of garlic, paprika, oregano, and spices enhances the natural flavour of the pork without overpowering it, resulting in a smooth and pleasant taste with an excellent melting point in the mouth.

Presented in a practical vacuum-packed 330g format, it is ideal for slicing and serving on charcuterie boards, tapas, sandwiches, or gourmet appetisers. Its artisanal curing process and high-quality raw materials make it a reliable choice for lovers of authentic Spanish cured meats.

• Made from selected pork (50% Duroc breed)
• Minimum curing time: 80 days
• Natural casing
• 330g vacuum-packed piece
• Seasoned with garlic, paprika and spices
• Juicy texture and intense aroma
• Gluten-free