Are you wondering if you can freeze Iberian loin? Well, at Enrique Tomás, we have the answer, yes.

But, is it worth doing so? No, let's see why.

Why Freezing Iberian Loin Doesn't Make Sense

When freezing any type of cured meat or Iberian product, the goal is to extend the shelf life of these foods. However, in addition to achieving this, it also affects their flavors and nuances. Since this delicacy has been carefully nurtured for so long, it's a shame to spoil the work of the master ham producers. It's essential to consider that producing the meat obtained from the Iberian pigs in our region involves meticulous and artisanal work that begins during the pig's upbringing.

From the very beginning, farmers and producers of Iberian hams and cured meats monitor the pig's diet and weight. This work doesn't diminish when they are allowed to roam freely during the montanera season; it's quite the opposite. Farmers ensure that they eat acorns and herbs from the pastures and get the necessary exercise to infiltrate fat into the muscle. To make the pigs move, they are moved around constantly, encouraging them to walk and search for food.

Thanks to this entire process, the resulting meat is full of aromas and nuances and is very juicy. Natural feeding, along with the exercise that Iberian pigs get in the mountains and their ability to infiltrate fat into the muscle, results in products extracted from them being a top-quality delicacy, whether it's the famous acorn-fed ham or any other type of Iberian product like loin.

As you can see, the work is very labor-intensive, and to enjoy the results in the best possible way, all you need to do is slice a piece of loin and serve it with some bread and olive oil. However, it's not always that simple, and if you have a whole piece of loin that you haven't finished, there's no need to worry because you can preserve it and protect its nuances at the same time. But, as we explained earlier, freezing it doesn't preserve these nuances, so the best option is vacuum sealing.

Extending Shelf Life with Vacuum Sealing

Vacuum sealing is a preservation process that allows meat products to be consumed at a later date. To do this, the loin is placed in a container, and all the oxygen is extracted using an air pump to prevent the meat from coming into contact with oxygen, which could cause it to oxidize.

So, just like with ham, the loin may darken slightly during vacuum sealing, but once you open the package, it will return to its usual color. As a recommendation, keep in mind that the meat will need to breathe, so open a package, let it rest for a few minutes, and then you can enjoy top-quality loin.

Therefore, if you want to keep your Iberian loin in good condition for later and you have a whole piece at home, bring it to one of our stores, and we'll prepare it and have it ready for consumption. It doesn't matter if you didn't buy it from one of our stores; we'll vacuum-seal it the same way! Furthermore, if you just want to treat yourself with a pack, both on our website and in our physical stores, we have ready-to-eat Iberian loin slices.

In summary, Can you freeze Iberian loin? It's possible, but it doesn't make sense, just like freezing ham. You have a better solution to extend its shelf life while preserving its nuances, so take advantage of it!

Vacuum seal the loin instead of freezing it!

Intense 5-star Loin by Enrique Tomás (80g Package)

And to treat yourself even more, how about trying the different nuances of 100% Iberian acorn-fed loin... tasting it from the four regions of ham production!

Discover the difference in flavor between products made in Cordoba, the intensity of ham from Huelva or Guijuelo, and choose your favorite.