Limited release: available while supplies last!
- whole piece (not sliced), about 4-5 lbs each
We cured this whole, boneless Iberico pork loin under garlic paste, paprika, and black peppercorns.
Ready to eat, it's simple to slice thin and serve. Pair with bright Spanish olive oil, tomato preserves (or in the off season, roasted red peppers under evoo), and marcona almonds.
Smoking Goose owner Chris Eley visited “The North Farm” in Lebanon, Indiana, where farmer Caleb Michalke produces craft malts for independent brewers and distillers…along with pasture-raising Iberico pigs that he finishes on a diet of apples + chestnuts.
This unique hog species is native to its namesake Iberian Peninsula and prized for centuries by butchers and chefs for its natural ability to develop intensely marbled muscles...especially with a diet of sweet chestnuts and apples, this rich pork is a charcuterie delicacy.
Keep refrigerated. Best-by 220 days after packed-on date.