Description The Juan Manuel Campo Ibérico Cebo Loin Steak is one of the noblest pieces of the Iberian pig, fattened in extensive fattening farms that meet all the requirements established by law, basing their diet on feed and natural pastures. It is each of the two pieces of meat that are next to the backbone and under the ribs, seasoned with salt, paprika, garlic and oregano, and later cured through a laborious, slow and natural process. The presentation of the product is carried out in the following way: in half pieces or whole, unitarily vacuum packed or without it. . The weight of each piece ranges between 1.2 and 1.5 Kg.
