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Weight 100g.
The 100% Iberian acorn-fed pork loin is one of the most prized products of the gastronomic tradition of Extremadura. This tasting format allows its easy consumption thanks to its packaging in protective atmosphere. Made with pork loin stuffed from pure Iberian acorn-fed pigs. Artisan production based on the typical traditional recipe of the Extremaduran slaughtering: marinated with salt, paprika and garlic, and stuffed into natural casings. A true Spanish delicatessen product
Made in Spain Gourmet always offers the Best of Spanish gastronomy.
Made in Spain Gourmet
Sliced loin of 100% Iberian pork, raised in freedom in their pastures and fed exclusively on acorns during the "montanera". Sliced and presented in a tasting format, packaged in a protective atmosphere and ready to enjoy its flavor as freshly cut. Elaborated in an artisan way, it has a bright red color, intensely veined and slightly marbled. Intense aroma with light touches of paprika and exceptional juiciness. Packaged in a protective atmosphere to safeguard the excellence of its unique organoleptic characteristics. This packaging technology allows you to enjoy all the flavor, texture and aromas of pure Iberian ham as if it were freshly sliced.
Packed in a protective atmosphere to safeguard the excellence of its unique organoleptic characteristics
Gluten free, lactose free and dairy free product.
Ficha
Datasheet: Ingredients: 100% Iberian acorn-fed pork loin (196gr/100gr finished product), salt, paprika, spices and spice extracts, dextrose, preservatives (E-252 and E-250) and antioxidant (E-301)
Special storage conditions: Keep refrigerated at a temperature below 7ºC. Special storage conditions: Keep refrigerated at a temperature below 7ºC
Conditions for use: Remove from refrigeration a few minutes before consumption to allow the product to temper. Once opened consume within 5 days. Conditions for use
Average nutritional value per 100g
Shelf life: 6 months from the date of preparation. It is advisable to consume after opening the package 15 minutes before. 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.
Remember to open it and let it rest on a plate or a tile for about 15 minutes to take the room temperature. In this way you will find all the notes of its fantastic flavor in your mouth.
Pure Spanish delicatessen.
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
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 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 are 100% Iberian breed
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
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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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