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Weight 350g -400g.
Weigh 350g -400g
Made with 100% Iberian acorn-fed pork, also known as Lomito ibérico de Bellota in Extremadura A true Spanish delicatessen product
A true Spanish delicatessen product A true Spanish delicatessen product
Made in Spain Gourmet always offers the best of Spanish gastronomy
The Iberian acorn-fed prey is one of the most exquisite products of the Iberian pig, since in the case of acorn-fed animals it is a piece that is tremendously exercised during the "montanera" season; which substantially enriches the maximum quality of its meat.
Elaborated in a traditional way, with a natural seasoning based on condiments and spices, based on the experience and know-how of Señorío de Montanera. In the tradition of Extremadura, this product is known by the name of "Lomito ibérico de bellota"
Once cut, it presents a bright red color, with shades ranging from a brilliant ruby tone to a dull vermilion, which are diluted with the marbled carving of its infiltrated fat. Its texture is juicy and melts on the palate, running through every corner of the mouth with a lingering natural acorn flavor. The presence of another of the most traditional products of Extremadura, the paprika of La Vera, contributes substantially to achieve a sublime aroma
It comes vacuum-packed in a gift box.
Gluten free
Product without gluten
Gluten free, lactose free and allergen free product.
Ficha
Datasheet: Ingredients: 100% Iberian acorn-fed pork entrails, salt, paprika, spices and spice extracts, dextrose, preservatives (E-252 and E-250), antioxidant (E-301). Ingredients: Salt, paprika, spices and spice extracts, dextrose, preservatives (E-252 and E-250), antioxidant (E-301)
Special storage conditions: Keep refrigerated at a temperature below 7ºC. Conditions for use: Inedible casing, remove before consumption. Open the vacuum pack 15 minutes in advance. If the whole piece is not consumed, it is recommended to keep refrigerated (below 7ºC) inside the bag. Discard the first slice when resuming consumption. The optimum temperature for consumption should be between 18 and 24ºC. Peanuts should be kept at a temperature between 18 and 24ºC
Average nutritional value per 100g
Preservation:Store in a dry place away from direct contact with any heat source. It is recommended to place it in some cupboard or pantry, so it does not need to be in the fridge. Storage: Store in a dry place away from direct contact with any heat source
Shelf life: 1 year from the date of preparation. It is advisable to consume after opening the container 15 minutes before. Consumption: 1 year from the date of preparation
Tasting notes: Smooth and unctuous texture. Very accentuated and persistent flavor accompanied by a very characteristic aroma full of nuances. The very condition of this piece, which comes from an Iberian pig that has completed two acorn-fed mountain periods, means that it has 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
Pairing: At Made in Spain Gourmet we recommend pairing it with verdejo wines such as Menade or Curioso and premium cavas. Also fruity wines and oloroso wines such as those of Lustau. And always accompanied with sourdough bread, or crackers, and a little extra virgin olive oil on top of the bread or crackers, it's great
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 for Spanish gourmet products, because it also offers you the best Iberian chorizos from Etiqueta negra, the best, the most select. If you are interested in buying the best Spanish Iberian pork loin, Made in Spain Gourmet is the best store for Spanish gourmet products
Phases of elaboration of the Iberian loin
The Iberian loin goes through four stages of elaboration: 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 6 months
How we select the Iberian pork loins at 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 Iberian pigs 100% Iberian breed that we have in Made in Spain Gourmet have been fed only with natural feed, natural grasses and acorns. The pigs 100% Iberian breed that we have in Made in Spain Gourmet have been fed only with natural feed, natural grasses 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 is usually cured for a minimum of 6 months
Why 100% Iberian loin is the only choice in Made in Spain Gourmet If you are looking for a 100% pure acorn-fed Iberian loin 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
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