Iberico Tenderloin Fillet
The most select piece of lean meat from the Iberico pig
A revelation for those yet to discover acorn-fed products
Very similar to the loin, but smaller, more refined and more select. The Estanislao tenderloin fillet is a piece located between the shoulder and the loin of the Iberico pig which is subjected to the same process of production, stuffing and curing as the loin. After a minimum of three months, it is ready for eating, and appreciating its fine bouquet and tempting aroma.
This keeps its properties for months. Once opened, cut into thin slices and enjoy.
