Alta Expresión Acorn-Fed Iberian Presa Loin – Natural or Paprika-Cured (COVAP)
Crafted from one of the finest cuts of acorn-fed Iberian pork, this exceptional cured delicacy comes from free-range Iberian pigs raised in the legendary oak pastures (dehesas) of Los Pedroches. Traditionally dry-cured for over 70 days, it is celebrated for its remarkable juiciness, delicate marbling, and the refined balance of its natural aromas and spices.
At Made in Spain Gourmet, we carefully select products that represent the very finest of Spain's Iberian culinary heritage. Alta Expresión Acorn-Fed Iberian Presa Loin is one of those rare gastronomic treasures, born from exceptional raw ingredients and crafted using traditional curing methods that honour generations of expertise.
Made from the presa, one of the most prized and exclusive cuts of the Iberian pig, this delicacy comes from animals that roam freely across the dehesas of Los Pedroches, where they feed naturally on acorns and native grasses during the montanera, the final free-range fattening season that gives authentic Iberian pork its unmistakable character.
Its abundant natural marbling creates an exceptionally tender and succulent texture, while a minimum curing period of 70 days enhances its rich aroma and elegant flavour profile. The result is a perfectly balanced cured meat with delicate natural spice notes, remarkable depth, and an exceptionally long finish on the palate.
Available in its two traditional varieties—seasoned with authentic Pimentón de La Vera (PDO smoked paprika) or Natural (without paprika)—both preserve the unique identity and extraordinary quality of one of the most exclusive cuts of Iberian pork.
Food Pairing
The exceptional tenderness and juiciness of Alta Expresión Acorn-Fed Iberian Presa Loin make it an extraordinarily versatile delicacy for gourmet pairings.
At Made in Spain Gourmet, we recommend serving it with:
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Elegant oak-aged red wines.
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Barrel-fermented white wines.
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Brut Nature Cava.
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Blanc de Noirs Champagne.
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Fino Sherry or Manzanilla.
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Premium Vermouth.
It also pairs beautifully with artisan bread, aged cheeses, and a drizzle of outstanding Extra Virgin Olive Oil.
Serving Suggestions
To fully appreciate its rich aroma and delicate texture, remove the product from the refrigerator 20 to 30 minutes before serving, allowing it to reach an ideal temperature of 20–22°C (68–72°F).
Serve thinly sliced on a gourmet charcuterie board accompanied by artisan sourdough bread, traditional Spanish breadsticks (picos), selected olives, or premium nuts.
It is the perfect choice for sophisticated appetizers, Iberian charcuterie boards, informal gatherings, or special celebrations where exceptional quality takes centre stage.
Traceability
At Made in Spain Gourmet, we believe true excellence always begins at the source.
Alta Expresión Acorn-Fed Iberian Presa Loin comes from free-range Iberian pigs raised in the Los Pedroches dehesa, where they enjoy a natural diet based on acorns and the native resources of this unique ecosystem throughout the montanera season.
Every piece is subject to rigorous quality controls, ensuring complete traceability from the animal's upbringing through to the final curing process, guaranteeing authenticity, consistency, and exceptional quality.
Technical Information
Product: Alta Expresión Acorn-Fed Iberian Presa Loin
Cut: Presa (Shoulder Collar)
Feeding: Acorns and natural pasture.
Curing: Minimum 70 days.
Presentation: Whole piece, vacuum packed.
Available Varieties:
Ingredients
Paprika-Cured Variety
Iberian pork presa, salt, Pimentón (paprika), sugar, spices, preservatives (E-252, E-250), antioxidant (E-301).
May contain traces of milk and soy.
Non-edible casing.
Natural Variety (Without Paprika)
Iberian pork presa, salt, sugar, spices, smoke flavouring, antioxidant (E-301), preservatives (E-250, E-252).
May contain traces of milk and soy.
Non-edible casing.
Allergens
May contain traces of:
Storage
Keep refrigerated.
Once opened, wrap in food-safe film or charcuterie paper and consume preferably within one month.
Shelf Life
9 months from the date of sale.
Always refer to the date shown on the product label.
Average Nutritional Values (per 100 g)
| Nutritional Information |
Per 100 g |
| Energy |
1,506 kJ / 360 kcal |
| Fat |
25 g |
| of which saturates |
9 g |
| Carbohydrates |
2 g |
| of which sugars |
0.5 g |
| Protein |
30 g |
| Salt |
4.7 g |
Producer
COVAP (Cooperativa Ganadera del Valle de los Pedroches) is internationally recognised as one of Spain's leading producers of premium Iberian products, combining traditional craftsmanship with complete control over every stage of production, from breeding to curing.
Origin
Located in Los Pedroches, in the province of Córdoba (Andalusia), lies one of Europe's largest expanses of Mediterranean oak woodland (dehesa). This unique ecosystem provides the ideal environment for raising free-range Iberian pigs and is regarded as one of the world's most prestigious regions for producing premium Iberian delicacies.
Tasting Notes
Appearance
Deep ruby-red in colour, beautifully marbled with fine pearly streaks of intramuscular fat that immediately reveal its outstanding juiciness.
Aroma
Clean and elegant, offering delicate notes of cured meat and natural spices. The traditional variety reveals subtle hints of authentic Pimentón de La Vera, adding further aromatic complexity.
Palate
Silky, tender, and exceptionally succulent. The finely marbled fat melts slowly on the palate, delivering richness, depth, and remarkable persistence. The carefully balanced seasoning enhances the distinctive flavour of the Iberian presa without overpowering it, leading to a long, refined finish worthy of one of the finest cuts of authentic Iberian pork.