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Whole piece approx. 1,0 kg - 75,00 eur/kg
Folded when stuffed in natural lamellar casing and embraced by an external mesh. A unique appearance for one of the most exquisite products in the wide world of Iberian products. From its name we say that it is a sausage without paprika, based on traditional marinades from the area of Albuquerque, Badajoz. Manuel Maldonado elaborates in an artisan way this jewel of the sausages. 100% Acorn-fed Iberian Quality, Black Label, the highest distinction of the quality of the Iberian pig. Made in Spain Gourmet guarantees you always the best of Spanish gastronomy
Of 100% Acorn-fed Ibérico Bellota Quality. With an artisanal elaboration process always at the service of excellence. Practically free of external fat, marinated with spices, seasonings and authorized additives, stuffed into natural casings, which has undergone an appropriate maturation period.
Iberian Acorn-fed Iberian Ham
With a handmade elaboration process always at the service of excellence
Do you want to know more?
Iberian loin 100% acorn-fed, the king of sausages
The Lomo 100% de bellota comes from 100% Iberian breed pigs, which have been fed with natural feed, natural pasture and acorns. It is also known as lomo embuchado or caña de lomo and is a sausage that is "stuffed" into natural or artificial casings and undergoes different stages of maturation and drying before being served at the table
The Iberian pork loin 100% Bellota is one of the most noble parts of the pig. It is elaborated in the same way as the whole pork loin, without the outer fat, marinated and stuffed in natural casing. It is very rich in protein. In fact, it is recommended during childhood, adolescence and pregnancy for its beneficial contributions to the body. And for those who love sports it is more than recommended, since it helps to develop muscle mass. A product of the healthiest.
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Technical data sheet: Breeding and Feeding: The Maldonado loin comes from purebred Iberian pigs, raised in freedom and with great care in this company's own pastures in Alburquerque, Badajoz (Extremadura). Feeding during the mountain period based on acorns and outside this period, based on herbs and roots from La Dehesa. Breeding and Feeding of the animal totally and certified by independent certification bodies. Breeding and Feeding of the animal totally and certified by independent certification bodies
Production From the most prized meats for their quality, from purebred Iberian pigs, such as Maldonado hams. Completely handmade according to ancestral techniques. Prepared by hand
Quality Manuel Maldonado transmits to the product all his passion for the world of purebred Iberian pork, using the totally artisanal process and technology always at the service of gastronomic excellence. Madonado hams
Production Area: Alburquerque, Badajoz (Extremadura). Performing area: Alburquerque, Badajoz (Extremadura)
Nutritional value (100 gr.): CARBON HYDRATES: 0.8%. PROTEIN: 39.8%. FAT: 17%. Kcal-Kjul: 315 Kcal./ 1318 Kjul. Carbohydrates: 0.8%
Physical, chemical and microbiological characteristics: Cylindrical shape, more or less regular, and variable length. Firm and compact consistency to the touch. Externally, the casing is adapted to the product over its entire surface, and may be covered with the flora common to this type of product. Homogeneous and smooth when cut, the muscle mass is a continuous whole, with varying degrees of fat infiltration and the characteristic marbled appearance
The pieces from Iberian pigs are marinated only with salt, garlic and pepper, in addition to lard, which is spread before stuffing. One of the main differences with the "caña de lomo" is that paprika is not used, but this is not the only difference between them
Shelf life: 2 years. Keep in a cool, dry place. Storage life: 2 years
Presentation: They are vacuum packed. For transport, they are packed in cardboard boxes. Packing: Packed in cardboard boxes
Tasting note: The very condition of this piece, coming from an Iberian pig that has completed two acorn-fed acorns, makes it have a great infiltration of fat that gives it that peculiar and unmistakable marbling.
It has an exquisite marinade perfected for generations with natural spices and an extraordinary intense paprika de la vera, tasty with a smoky touch, thanks to the paprika and its curing. You can tell that the pig has been fed with acorns. During the careful airing process the loin takes on its firmness, its soft reddish color, its characteristic aroma, its juiciness and its fine flavor
Made in Spain Gourmet recommends pairing it with Verdejo wines such as Menade or Curioso and premium cavas. Also fruity wines and oloroso wines such as those of Lustau. Remember to open it and let it rest on a plate or a tile for about 15 minutes to take the room temperature. This way you will find all the notes of its fantastic flavor in your mouth. Pour it into a dish or tile for about 15 minutes
Pure Spanish delicatessen. Pure Spanish delicatessen
If you are interested in buying the best Spanish Iberian pork loin, Made in Spain Gourmet is the best store of Spanish gourmet products, because it also offers you the best Iberian chorizos of Etiqueta negra, the best, the most select. Iberian pork loin
Phases of elaboration of the Iberian loin
The Iberian pork loin goes through four stages of preparation: Adobo of the loin: in this phase the loin is marinated and the necessary spices are added to give it that characteristic flavor. Adobo of the loin: in this phase the loin is marinated and the necessary spices are added to give it that characteristic flavor
Draining of the loin: all the loins are left to drain for a while so that they are left with only the necessary amount of ingredients. Draining of the loin: all the loins are left to drain for a while so that they are left with only the necessary amount of ingredients
Curing of the loin: the curing process is key for the quality of the loin. Curing of the loin: the curing process is key for the quality of the loin
Drying of the loin: during the drying process, the loin acquires the nuances of texture and flavor characteristic of this type of sausage. The best quality loin is dried naturally, taking advantage of the climatic conditions of certain areas of Spain. This translates into a curing period of about 6 months
How we select the Iberian loins in Made in Spain Gourmet Only the best loins reach this process and this is a very important fact when it comes to making a quality 100% acorn-fed Iberian loin.
They must be impeccable pieces already fresh that, after the marinade, are stuffed into natural casings to dry them in a bell to the heat of oak wood. This is the best complement to its aroma and flavor, because it emphasizes its characteristic notes
The feed in the 100% Iberian breed Iberian pigs that we have in Made in Spain Gourmet have been fed only with natural feed, natural pasture and acorns. The 100% Iberian breed pigs are raised in freedom, in the montanera season, the fattening of the pigs. Where they can reach up to 180 kilos. This freedom gives them a relaxation and a unique quality of life, which is noticeable in the quality of the meat
A 100% acorn-fed Iberian pork loin usually has a minimum curing period of 6 months
Why 100% Iberian pork loin is the only choice at Made in Spain Gourmet If you are looking for a loin 100% pure acorn-fed Iberian pork loin, it is because you are a demanding consumer, and you know that you want the best. An exclusive product where the most important thing is its maximum quality. And its price, the best on the market because they come directly from the producer, from the best in our country, the most professional and those who respect the traditions and craftsmanship, which are the only ones we work with
Do you want to treat yourself? Do you want to make a gift to remember? Or just enjoy life as you deserve. We are the only ones who work with artisanal craftsmanship
Made in Spain Gourmet is your home, your online gourmet store of Spanish products. Made in Spain Gourmet is your home, your online gourmet store of Spanish products
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