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This pork loin stems from the 100% Iberian pigs which are reared in oak meadows, where they feed solely on acorns for 4 or 5 months of the year. This is why the pork loin is also called "bellota".
The pork loin is cured for 80 to 90 under natural conditions in our curing houses in the "Sierra de Huelva".
Of course the meat is certified as "bellota" by external certifiers.
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