Benito Garcia Iberian cebo loin

The Benito Garcia cebo loin looks like piece from about 1,300 grams. Coming from pigs reared in the wild for a part of their life and then in the battery during the latter part of their lives, and thanks to the preparation in the area of Jabugo according to the recipe and the traditional Andalusian drying, makes this piece a high quality product , an high gastronomic value. Reddish for the use of spices, an intense aroma full of nuances and no fat parts.

We recommend from Myjamon that the cut should be as thin as possible, not to alter the temperature of the meat and to appreciate it fully. Excellent tapas or appetizer.