After the ham, the loin is the most important part of the pork. Since 50 years ago, we still elaborate it traditionally in our own shed. It is a smooth to the palate loin, cured but succulent.
ORIGIN: Drying shed property of Jamones Juan Gargallo, Albentosa (Teruel). INGREDIENTS: Pork loin, salt, sugars, natural spices, antioxidant and preservatives. CURING PROCESS: 3 months approximately.
It must be eaten raw, in thin slices and served as appetizer or within a sandwich.
Best before 6 months. Store in a cool, dry and ventilated place.