The pork loins are carefully selected on arrival, so that the basic raw material has the necessary characteristics to obtain a high-quality end product. León da Gusto classifies the loins, bearing in mind their size, diameter and degree of fat infiltration, in order for them to be stuffed into different types of intestine. This leads to the two varieties currently marketed: cured pork loin in Natural Intestine, which has a large diameter, and cured pork loin in Fibrán artificial intestine, which is narrower.

Only natural ingredients, such as salt, paprika and garlic, are used in the marinating process. The marinated pork loins remain in the marinade for several days before being stuffed into the relevant type of intestine. As the pork loin cured in natural intestine is thicker, it is placed in netting after it has been cured, to homogenise its shape.

In the final stage, León da Gusto Cured Pork Loin first passes through our drying sheds, and then spends some time in the cellars, until it reaches the right degree of curing to bring out its natural flavour and aroma.

Recommendations for use. Cuisine
Due to its aroma and flavour, this product must be eaten raw, freshly cut. Sandwiches, Tapas, Teas, Platters of Cold Meats, etc. are some of the most common applications of this product.