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Highly classified product. Special selection of the most outstanding pieces. Iberian Bellota pork loin with solera, for the most demanding palates.
Made from the excellent piece of acorn-fed Iberian pork with a purity of breed from 100% to 75%. Great variety of shades and infiltration of fat typical of the Iberian pig
Marinated with natural spices and peppered following the traditional recipe of our ancestors. Subsequently stuffed into natural casings. A slow curing process and patient airing with clean air make it an elite product with aromas from the past
Characteristics such as juiciness, creaminess and excellence differentiate our Lomo Ibérico de Bellota.
Iberian Acorn-fed Iberian Pork Loin
Feeding:Animals fed extensively, with acorns and herbs from the pasture in the period of montanera
Curing: Between 3 and 4 months
Ingredients: Iberian Pork Loin, Salt, Pimentón de la vera, spices, garlic.
Allergens:
Nutritional Information (gr./ 100gr. product):
Preferred Consumption:
Matured pressed pasteurized fat cheese made with pasteurized cow (50% max), sheep (15% min) and goat (15% min) milk with a minimum maturation of 7 days
Our semi-cured cheese matured for more than 2 months. It is the typical table and sandwich cheese, the prototype of the great daily cheese consumption in Spain, at any time, moment or occasion of the day. It is the typical table and snack cheese, the prototype of the great daily cheese consumption in Spain, at any time, moment or occasion of the day
Good with young red wine.
Nutritional information per 100g:
Ingredients: Cow, sheep and goat milk, salt, lactic ferments, rennet, calcium chloride and lysozyme. Food grade rind coating:(NOT EDIBLE). Try our creamy, unctuous and different Sobrasada, unique! Feeding: Animals fed extensively on acorns and grasses from the pasture during the montanera period
Curing: 3 months Format whole piece in Fibrán type casing
Approx. weight: 220gr
Expected use of the product: Food ready for consumption once the packaging material has been removed. It is recommended to be consumed between 16 and 18ºC removing the rind.
Allergens
Sobrasada Ibérica 200gr format
Mouthful of great consistency and intense flavor with a captivating finish.
Sobrasada is a raw cured sausage, made from selected pork meats (breed purity of 100% 75% and 50%), seasoned with salt, paprika and black pepper. It is stuffed in natural casing and has a slow maturation process
Ingredients: Iberian pork, salt, lactose, milk powder, oleoresin of Pimientón, spices, vegetable oil
Contains allergens: Milk proteins, NO soy proteins, NO gluten.
Nutritional Information (gr./ 100gr. product):
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Highly classified product. Special selection of the most outstanding pieces. Iberian Bellota pork loin with solera, for the most demanding palates.
Made from the excellent piece of acorn-fed Iberian pork with a purity of breed from 100% to 75%. Great variety of shades and infiltration of fat typical of the Iberian pig
Marinated with natural spices and peppered following the traditional recipe of our ancestors. Subsequently stuffed into natural casings. A slow curing process and patient airing with clean air make it an elite product with aromas from the past
Characteristics such as juiciness, creaminess and excellence differentiate our Lomo Ibérico de Bellota.
Iberian Acorn-fed Iberian Pork Loin
Feeding:Animals fed extensively, with acorns and herbs from the pasture in the period of montanera
Curing: Between 3 and 4 months
Ingredients: Iberian Pork Loin, Salt, Pimentón de la vera, spices, garlic.
Allergens:
Nutritional Information (gr./ 100gr. product):
Preferred Consumption:
Matured pressed pasteurized fat cheese made with pasteurized cow (50% max), sheep (15% min) and goat (15% min) milk with a minimum maturation of 7 days
Our semi-cured cheese matured for more than 2 months. It is the typical table and sandwich cheese, the prototype of the great daily cheese consumption in Spain, at any time, moment or occasion of the day. It is the typical table and snack cheese, the prototype of the great daily cheese consumption in Spain, at any time, moment or occasion of the day
Good with young red wine.
Nutritional information per 100g:
Ingredients: Cow, sheep and goat milk, salt, lactic ferments, rennet, calcium chloride and lysozyme. Food grade rind coating:(NOT EDIBLE). Try our creamy, unctuous and different Sobrasada, unique! Feeding: Animals fed extensively on acorns and grasses from the pasture during the montanera period
Curing: 3 months Format whole piece in Fibrán type casing
Approx. weight: 220gr
Expected use of the product: Food ready for consumption once the packaging material has been removed. It is recommended to be consumed between 16 and 18ºC removing the rind.
Allergens
Sobrasada Ibérica 200gr format
Mouthful of great consistency and intense flavor with a captivating finish.
Sobrasada is a raw cured sausage, made from selected pork meats (breed purity of 100% 75% and 50%), seasoned with salt, paprika and black pepper. It is stuffed in natural casing and has a slow maturation process
Ingredients: Iberian pork, salt, lactose, milk powder, oleoresin of Pimientón, spices, vegetable oil
Contains allergens: Milk proteins, NO soy proteins, NO gluten.
Nutritional Information (gr./ 100gr. product):
