Cebo Pork Loin 50% Iberian Race is obtained from selected crosses of the pig, reaching a 50% of the Iberian Breed in its genetics. These pigs are raised on farms that ensure their animal welfare and are fed with natural feed, based on cereals of the highest quality. Its preparation is totally traditional, using our marinade recipe with more than five decades of tradition. The unique microclimate of Guijuelo and its more than a thousand meters above sea level, are the factors that have made our drying rooms and cellars of Guijuelo the ideal place for its slow maturation of almost 5 months.
César Nieto Cebo Pork Loin 50% Iberian Race César Nieto is one of the most popular in our catalog. It is made from the loin of Iberian pork that is stuffed into the casing by hand, after being marinated mainly with natural ingredients (salt from the Salinas de Torrevieja, Pimentón de la Vera and garlic). Its traditional preparation offers a whole range of flavor nuances, in addition to the characteristics of the Iberian Cebo loin: its pink color, its juiciness and its abundant infiltrated veins, our traditional marinade recipe offers a whole range of flavor nuances.
Pork loin, salt, paprika, garlic, oregano, sugar, dextrose, antioxidants (E-300, E-331iii), preservatives (E-252, E-250). Non-edible artificial wrapping.
