They are used as synonyms. The Pork loin It is the noble cut from the loin of Iberian pork, cured with salt and spices; “lomo ibérico” is the most widespread commercial name.

• Grain-fed IbéricoGreat value for money, smooth and consistent flavour.

• Field baitFree-range reared with pasture + feed; more complex flavour.

• BellotaMontanera in dehesa; greater unctuousness, persistence and nuances.

 Chill the piece or the envelope. Cut thin slices with a well-sharpened knife, slightly diagonally to increase the surface area and better appreciate its grain.

• SlicedIn a cool place (4–8 °C), under vacuum. Open and let to room temperature before serving.

• Whole piececool, dry, and airy place; wrap in waxed paper or a cotton cloth. Once opened, consume within 3–4 weeks.

 The Bent fillet This is seasoned and stuffed with the piece folded, which provides greater juiciness in the centre and a slightly more intense aromatic profile. Pork loin it heals completely, with a cleaner and more elegant cut.

 Our loins are made gluten and lactose-free (always consult the product sheet). They are suitable for most diets that require avoiding these allergens.

 Wines Finos and Manzanillas, young reds with red fruit, sparkling brut y Lager or pale ale beers enhances their spicy profile and smooth texture. As an accompaniment, mild extra virgin olive oil, crusty bread, and dried fruits.