For its preparation, the backs are made to cure in salt for a day or two, then washed to remove salt and allowed to flash off a couple of days until they are well drained. Subsequently, marinated with a dressing made with paprika, garlic, oregano and olive oil. Finally, after pickling, are introduced into elongated casings and hung for a cure in a cool, dry place for at least two months.
When the raw material comes from Iberian breed pigs, there is a distinction and speak of Iberian pork loin. No appreciable differences in their manufacture, but the healing period is longer. The pork loin should be eaten raw, thinly sliced and served as a cover, sometimes in a sandwich.
One of the most important characteristics of pork loin, nutritional level, is its high protein content in relation to its fat. For every 100 grams of pork loin, there are 50 grams of protein and fat only 8.
fuente : wikipedia
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