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.

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This keeps its properties for months. Once opened, cut into thin slices and enjoy.