CHACINERIAS DIAZ S.A. · Pol. Ind. Castellanos de Moriscos. Parc 505-506 · Tlf.: 923 36 14 48 · Fax: 923 36 14 50 · 37439 Castellanos de Moriscos · SALAMANCA · ESPAÑA
LOIN AND TOP LOIN (LOMITO)
The dry-cured loin possesses a full aroma which attracts and stimulates the senses. The 3 month natural curing process enhances its smell and flavour, contributing to that extra value which is greatly appreciated at the table.
The “cabecero” or top loin is juicier meat with a more intense flavour. The 3 month curing process gives it a distinct unique character, light aroma and pleasing taste.