Iberian Sirloin - Select cuts of Iberian Meat

Information about Iberian Sirloin - Select cuts of Iberian Meat

Iberian sirloin from Iberian pigs raised in freedom on the farms and countryside of Salamanca in the "bait campeado" regime. They are animals with a minimum of 12 months of age before slaughter. In the last two months of life they are fed based on the resources of the Mediterranean forest exercising muscles and grazing freely among trees and shrubs of the Valdelazarza farms between the towns of Alba de Tormes and Piedrahita and Navalcuervo in Palacios de Salvatierra, which belongs to the municipality of Guijuelo.

The Iberian sirloin is the piece of Iberian meat with more tradition in Spanish cuisine. Each Iberian pig has 2 sirloins like the lumbar muscles. It is a piece with a much lower proportion of fat than other cuts. In cooking, very little cooking is recommended to take advantage of all its juiciness and that the Iberian pork tenderloin does not run dry.

Specs:

• - Each pack contains 4 sirloins. The average weight of a sirloin is 400grs.
• - You can buy a pack of 1.5kgs with 4 sirloins or two packs of 3kgs with 8 sirloins that is cheaper.
• - Fresh Iberian pork certified according to the quality standard with guaranteed traceability
• - Fresh meat is shipped with refrigerated transport and vacuum packed to maintain all the properties and flavor.
• - When placing your order, we will confirm the delivery date according to the scheduled slaughter. This way you will always receive fresh and freshly packaged Iberian meat.
• - Once at home, you can keep the meat refrigerated for up to 7 days or frozen for up to 3 months.

CHECK OUR PRICES FOR HOSPITALITY: locos@ibericomio.es