Ibérico Acorn-fed Loin, Ibérico Acorn-fed Chorizo and Salchichón Sausage, Ibérico Longaniza Sausage. The key to a quality sausage is in its loins, its marinades and the curing duration. At Majín we have an Ibérico sausage with a home-made flavour, since we preserve the traditional way of preparing the cuts, and a long time curing that enhances all the flavours of its elements.
The 50% Ibérico Acorn-fed Loin has everything a consumer is looking for in a loin, a natural marinade of paprika, garlic and salt, and it features our family touch. The advantages of the 50% Ibérico is a marbled effect that lends the loin a smoothness counteracting the strength of the acorn.
The Cebo de Campo Loin is perfect for those who like mild flavours and they are so pleasant you always want another slice. They are cured to perfection to enhance all the flavours generated from the natural marinade that we apply.
The acorn-fed salchichón sausage, like the chorizo, is the result of a process of selecting the prime cuts, 100% natural marinade, and a slow curing process.
Acorn-fed Chorizo, prepared in the natural way, with a selection of cuts and loins that create a product with a traditional 100%-natural flavour. The product is chopped in the traditional way to guarantee that each of the parts of the pig used provide their flavour.
(Limited production) Premium salchichón sausage prepared naturally. The best parts from the best pigs are set aside in order to create this product, a premium salchichón sausage of approx. 300 g.