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Experience the fusion of textures and aromas that only our Duroc Cured Pork Loin Head can offer, a culinary delight that will leave a lasting impression on your palate. This cured pork loin is characterized by its perfect balance of fat and lean meat, making each bite an explosion of flavors and textures.
Its curing period lasts between 3 and 5 months in our cellars in Guijuelo, giving it a complex and exceptional range of nuances, inherited from the marinade and curing process. Dare to experience its unique texture and subtle aroma, which are enhanced during this maturation period.