Acorn-fed Iberico Pork Tenderloin is known as Solomillo Iberico de Bellota. This delicate and juicy cut from the loin is longer and thinner than pork sirloin and is , as the name suggests, more tender. The meat obtained from the Ibérico pig is absolutely exquisite, and more so if we refer to those pigs that are fed a diet of acorns during the Montanera period. Thanks to its marbled fat, it simply melts in your mouth, giving rise to an incomparable sensation that seems to transport you to the dehesa. This tenderloin is perfect for roasting in the oven.