Pork Tenderloin

Pork tenderloin, removed from the loin, should be practically free of fat. It is known as lomo in Spain, where it is most often prepared as a filete or cured as a caña de lomo. This high-quality meat shows a very ordered arrangement of muscle cells.

Fresh meat of the finest quality.  Each share is produced from the finest livestock, and each portion comes in vacuum packing.