Whole 100% Acorn-Fed Iberian Double-Cured Loin (1.0 – 1.2 kg)
Whole 100% Acorn-Fed Iberian Double-Cured Loin (1.0 – 1.2 kg)
Whole 100% Acorn-Fed Iberian Double-Cured Loin (1.0 – 1.2 kg)
Whole 100% Acorn-Fed Iberian Double-Cured Loin (1.0 – 1.2 kg)
Whole 100% Acorn-Fed Iberian Double-Cured Loin (1.0 – 1.2 kg)

Whole 100% Acorn-Fed Iberian Double-Cured Loin (1.0 – 1.2 kg)

€85.00
Tax included

The 100% Acorn-Fed Iberian Double-Cured Loin is one of the rarest and most prized specialties of traditional Spanish charcuterie.
Crafted from the whole loin of carefully selected 100% Iberian pigs, it is seasoned with natural spices and traditionally folded by hand before curing. This artisanal technique enhances flavour concentration, preserves its natural juiciness, and creates a uniquely rich and refined character.
Slowly cured in our drying cellars in Extremadura, this exceptional delicacy develops a tender texture, delicate marbling, and a complex aromatic profile with remarkable depth and persistence.

An Exceptional Iberian Specialty
Produced in limited quantities, Iberian Double-Cured Loin is highly valued by connoisseurs for its elegance, balance, and distinctive flavour.
Each slice reveals the craftsmanship behind a product that combines tradition, patience, and the finest raw materials from the dehesas of Extremadura.

Tasting Notes

* Delicate and tender texture
* Balanced intramuscular marbling
* Rich, concentrated flavour
* Complex aromatic profile with long persistence
* Crafted from 100% Acorn-Fed Iberian pork

A true gourmet delicacy for those seeking one of the most exclusive expressions of Iberian charcuterie.

Approximate weight: 1.0 – 1.2 kg
Price: €101.86/kg (VAT included)

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100% Iberian Breed, Highest Quality

100% Iberian, 100% Excellence. Quality is at the heart of everything we do. Every decision, every process, and every product is guided by a single commitment: delivering exclusively 100% Iberian products of the highest standard.

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We have built our entire philosophy around this principle: working exclusively with 100% Iberian breed pigs, adhering to the most demanding quality standards and supported by one of Spain’s most prestigious and rigorous Protected Designations of Origin.

We believe in purity, tradition, and authenticity. Every product reflects our dedication to preserving the true essence of Iberian gastronomy while achieving exceptional levels of quality, traceability, and consistency.

For us, offering anything less is simply not an option.

21,000 Hectares of Freedom and Authenticity

Exactly 21,000 hectares no more, no less. We are privileged to manage 21,000 hectares in the heart of the dehesa of Extremadura, one of the most unique and valuable natural ecosystems in Europe.

Here, each of our Iberian pigs enjoys between 2 and 3 hectares of open pastureland, roaming freely in an exceptional natural environment while feeding on the acorns produced by our holm oaks and cork oaks.

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Total Control from Farm to Final Product

We do not produce a single Iberian pig that cannot be overseen by our own eyes or fed by our own acorns.

This philosophy defines everything we do.

We carefully oversee every stage of the process, from animal selection and nutrition to the montanera season and the final curing of our products. Our commitment to complete control ensures exceptional consistency, traceability, and quality throughout the entire production chain.

One of our key differentiating factors is our own feed mill, where we produce a natural, high-quality cereal-based feed specifically formulated to ensure healthy, strong animals before they transition to their natural diet of acorns and wild herbs during the montanera season in the dehesa.

This unique combination of extensive free-range farming, natural resources, and complete production control allows us to create authentic Iberian products that truly reflect the richness of Extremadura and the excellence of the Iberian tradition.

Characteristics and Attributes That Make It Unique

100% Iberian Breed

This ham comes exclusively from 100% pure Iberian pigs, ensuring the authenticity, purity, and exceptional quality of the final product.

Acorn-Fed Diet

During the montanera season, the pigs feed primarily on acorns, providing the ham with its distinctive flavor, aroma, and unique character.

D.O.P. Dehesa de Extremadura

Protected by D.O.P. Dehesa de Extremadura, one of Spain’s most prestigious and demanding Protected Designations of Origin, guaranteeing the highest standards of quality and authenticity.

Natural Curing

Each 100% Iberian ham is naturally cured for 42 to 48 months, allowing it to develop its full aromatic complexity, texture, and depth of flavor.

Texture & Flavor

Every slice melts delicately in the mouth, offering a perfect balance of sweetness, umami, and subtle nutty notes, thanks to its rich intramuscular marbling and exceptional fat quality."

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How to Best Enjoy It: Serving Suggestions & Pairings

Our 100% Iberian Acorn-Fed Shoulder, boneless and naturally cured, offers exceptional aromatic intensity and remarkable juiciness thanks to its perfect balance between lean meat and intramuscular marbling. This gourmet delicacy deserves carefully selected pairings that enhance its unique character without overpowering its delicate nuances.

For the ultimate tasting experience, serve thin slices at room temperature and pair with elegant wines, artisan breads, premium extra virgin olive oil, and carefully selected cheeses that complement its rich flavor profile and long-lasting finish.

CHEESES
  • Mature sheep’s milk cheeses with natural or washed rinds, such as aged Manchego or Idiazábal.
  • Delicately matured goat’s cheeses with elegant, balanced flavours.
BREAD & ACCOMPANIMENTS
  • Artisan sourdough bread or premium crispbreads.
  • Mild extra virgin olive oil, toasted almonds, or fig chutney to create a refined contrast.
WINES & BEVERAGES
  • Elegant young red wines or lightly oak-aged reds, particularly Tempranillo and Garnacha.
  • Fino or Amontillado Sherry to enhance the product’s aromatic complexity.
  • Brut Nature Cava or Champagne with lively acidity to cleanse and refresh the palate.
  • Craft vermouth for a sophisticated and versatile pairing.

Protected DOP & Traditional Production Process

Only a select number of Iberian pigs meet the strict standards required by the D.O.P. Dehesa de Extremadura, one of Spain’s most prestigious and demanding quality certifications.

To achieve this distinction, it is not enough for the animals to be raised in extensive dehesa pastures with approximately 160 productive oak trees available per pig. Every stage of the production process must also comply with rigorous quality and traceability requirements.

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Natural Curing Process

Our Iberian hams undergo a slow and entirely natural curing process that can last between 3 and 4 years.

Throughout this period, each piece passes through carefully controlled natural drying rooms, where the unique airflow conditions allow the ham to develop the perfect balance of salting, aroma, texture, and flavor.

The hams then spend extended periods in traditional curing cellars, where time, patience, and the natural environment work together to create the distinctive character, complexity, and elegance that define premium Iberian ham.

A Symbol of Quality, Tradition & Excellence

Whether purchased for personal enjoyment or given as an exceptional gift, a 100% Iberian Acorn-Fed Ham certified by D.O.P. Dehesa de Extremadura is always a guarantee of quality, authenticity, craftsmanship, and the rich gastronomic heritage of Extremadura.

It represents generations of expertise, respect for tradition, and an unwavering commitment to producing some of the finest Iberian products in the world.

Curing

6 Months

Breed

100% Iberian Pig

Estate

Extremadura

Weight Scale

1 - 1,2 kg Range

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Product FAQ's

What is the difference between Folded Iberian Loin and traditional cured Iberian loin?

Both products are made from the same premium cut of 100% Iberian pork loin. However, **Folded Iberian Loin (Lomo Doblado)** is carefully folded over itself before being encased and cured. This traditional technique enhances its juiciness, intensifies its flavor concentration, and creates a richer marbled texture.

As a result, Folded Iberian Loin is produced in smaller quantities and is highly prized for its deeper, more complex sensory profile.

How should I store a whole Folded Iberian Loin?

Store it in a cool, dry place, ideally between **10°C and 18°C (50°F–64°F)**.

Once opened, cover the exposed cut surface with food-grade film or wax paper and keep it refrigerated. For the best tasting experience, remove it from the refrigerator a few minutes before serving, allowing it to reach room temperature and fully express its aromas and flavors.

What is the best way to slice and serve it?

For optimal enjoyment, slice it thinly with a sharp knife and serve at room temperature.

It can be enjoyed on its own, accompanied by rustic artisan bread, or paired with mild cheeses and a carefully selected wine as part of a gourmet charcuterie board.

It's delicate marbling, silky texture, and complex flavor make it a true delicacy for special occasions and refined gastronomic experiences.