Duroc Breed Cured Pork Loin

Product made with ileac spinal muscle of the Duroc breed pig, salted, marinated and stuffed into natural casings, and then subjected to the appropriate ageing process.

• TEXTURE: Firm and compact to the touch
• COLOURING AND ASPECT WHEN CUT: The aspect when cut is homogenous, smooth, pinkish to red in colour, without abnormal colouration. The muscle mass is a single piece, without chunks of joined muscles.
• AROMA AND FLAVOUR: Characteristic.
• FORM AND EXTERNAL ASPECT: Cylindrical shape, more or less regular or slightly flattened, with a calibre in excess of 40mm and variable length. The external aspect of the casing will always be snug on the product all over the surface, possibly covered with external flora common to this type of product.