Iberico Copra de Bellota Fermín
 
 
Iberico Copra de Bellota Fermín Details 3Iberico Copra de Bellota Fermín Details 3 Iberico Copra de Bellota Fermín Details 4Iberico Copra de Bellota Fermín Details 4 Iberico Copra de Bellota Fermín Details 2Iberico Copra de Bellota Fermín Details 2
 
 
 
 
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Iberico Copra de Bellota Fermín

Iberico Copra de Bellota Fermín is a meat different from loin meat. It is also called a headboard. The head of loin is a meat different from loin meat.

The Iberico Copra de Bellota Fermín is also a cut of the upper part of the pig, but it is in the part closest to the head. In this way, the head of loin turns out to be the union between the Iberian prey and the loin meat.

In acorn-fed Iberian Copra, the infiltrations of fat are much more visible, and the meat is somewhat harder in the mouth. The curing time is more than 3 months.

The type of meat is, therefore, the main difference between the Iberian acorn loin and the Iberian acorn-fed copra. The tenderloin has a meat more tender and leaner than the meat of the head of loin, slightly harder due to its origin.
 
 
 
 
 
 
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