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The loin obtained has an intense flavour and fine texture and is gentle on the palate. On the market it is sold with the Food Quality stamp. It is presented in a "candle" shape between 50 and 70cm long.
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Pork loin is made from the fresh loin of castrated pigs or sows not in heat, together with salt and other natural spices. The result of this mixture is put into sausage skins and allowed to mature for a maximum period of 50 days
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