Acorn-fed 100% Iberian Pork Tenderloin roasted in its own juices, with a prior searing of the piece done with Extra Virgin Olive Oil and salt.
Cooked in the oven for 14 HOURS AT LOW TEMPERATURE to preserve the natural flavor and achieve an especially tender and juicy texture. We propose a complete solution, including a side dish of baby potatoes made with Extra Virgin Olive Oil and natural aromatics. The recipe includes two sauce options, Pedro Ximénez and Black Pepper, cooked on a base of traditional-style beef broth, and made from ingredients selected for their freshness and quality.
Shelf life: 120 days.
Ingredients: Solomillo de Bellota 100% Ibérico y sal. Patatas baby: aceite de oliva virgen extra, ajo, perejil fresco, romero, tomillo y sal. Salsa a la pimienta negra: Caldo de hueso de ternera: hueso de ternera, vino tinto (contiene Sulfitos), tomate frito (tomate, aceite de girasol, azúcar, almidón modificado de patata, sal, cebolla y ajo), zanahoria, puerro, cebolla, pimiento rojo, pimiento verde, ajo y sal. Nata ligera (almidón modificado de maíz, lactasa, emulgente (E-471), estabilizantes (E-415, E-451, E-460, E-466). Vino tinto (contiene sulfitos), sal y pimienta negra (0,5%). Salsa al Pedro Ximenez: Caldo de hueso de ternera: hueso de ternera, vino tinto (contiene Sulfitos), tomate frito (tomate, aceite de girasol, azúcar, almidón modificado de patata, sal, cebolla y ajo), zanahoria, puerro, cebolla, pimiento rojo, pimiento verde, ajo y sal. Vino Pedro Ximénez (23%) (contiene Sulfitos) y sal.
