Iberian loin
It is each of the two lean pieces of pork that are next to the spine and under the ribs. It is cylindrical in shape, hence it is commonly called loin tape.
Description.
It is a muscular piece of elongated shape with a marbled cut. Being one of the most demanded meats since it is lean and tasty.
Due to its shape, it has a high infiltration of fat and this makes it a piece with a soft and tender flavor.
Conservation.
It must be kept in the refrigerator with a temperature below 8ºC.
It can also be frozen, with temperatures always below -18ºC and without breaking the cold chain, but before being consumed it must be thawed at temperatures between 0º and 4ºC.
- Fresh vacuum packed: 21 days of preferential consumption.
- Frozen vacuum packed: 24 months of preferential consumption.
Consumption.
Thanks to its tenderness it gives us multiple options, we can make it grilled, empanada, baked...
If it is a whole piece, a very original option is to fill it (with apple, peppers, cheese, etc.)
Many people choose to marinate it, giving it a more intense flavor and taking advantage of its juiciness.
