Cured field-fed Iberian pork loin (50% Iberian breed) (in tube)
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Cured field-fed Iberian pork loin (50% Iberian breed) (in tube)
Cured field-fed Iberian pork loin (50% Iberian breed) (in tube)
31.19 €
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free from 99,50 €
About Puente Robles
Iberian cured in the shade of Arribes del Duero (Salamanca)
The Loin of 50% Iberian Acorn-fed Pork is obtained from Iberian pigs raised in farms in Ledesma and the Arribes del Duero.
This 50% Iberian Acorn-fed Pork Loin is the result of careful breeding of Iberian pigs with a diet based on cereals and natural feed, giving it its unmatched flavor and delicate texture.
The aroma and taste of the Iberian loins and sausages from Puente Robles are so characteristic and unique thanks to their curing with the pure air and shade provided by the Arribes del Duero.
It is a product made with the beginning of the ileoespinal muscle of the pig, practically free of external fat, salted, seasoned, and stuffed in natural casing or fibran, stapled or tied at one end, and has undergone an appropriate curing process to give the product excellent flavors and aromas.
Savor the excellence of Iberian in every bite.
Meat product.
Consumption
To enjoy the full flavor of 100% Iberian acorn-fed loin, we recommend consuming it at approximately 24°C.
If it is packaged, we recommend removing it from its packaging and letting it sit at room temperature for 30 minutes before serving. If it has been stored in the fridge, this time may increase to 2 hours.
Best before: 16 months
Storage
Whole pieces: store in a dry place, with little light and no direct sunlight, at room temperature of 16°C -25°C.
Sliced loin: store in the fridge between 4-10°C. When ready to consume, let it sit for 10 minutes.
Feeding
Cereals and natural feed.
Curing time
Total curing of 6 months in the shade of the Arribes del Duero.
Country of Origin: Spain
More information
The Loin of 50% Iberian Acorn-fed Pork is obtained from Iberian pigs raised in farms in Ledesma and the Arribes del Duero.
This 50% Iberian Acorn-fed Pork Loin is the result of careful breeding of Iberian pigs with a diet based on cereals and natural feed, giving it its unmatched flavor and delicate texture.
The aroma and taste of the Iberian loins and sausages from Puente Robles are so characteristic and unique thanks to their curing with the pure air and shade provided by the Arribes del Duero.
It is a product made with the beginning of the ileoespinal muscle of the pig, practically free of external fat, salted, seasoned, and stuffed in natural casing or fibran, stapled or tied at one end, and has undergone an appropriate curing process to give the product excellent flavors and aromas.
Savor the excellence of Iberian in every bite.
Meat product.
Consumption
To enjoy the full flavor of 100% Iberian acorn-fed loin, we recommend consuming it at approximately 24°C.
If it is packaged, we recommend removing it from its packaging and letting it sit at room temperature for 30 minutes before serving. If it has been stored in the fridge, this time may increase to 2 hours.
Best before: 16 months
Storage
Whole pieces: store in a dry place, with little light and no direct sunlight, at room temperature of 16°C -25°C.
Sliced loin: store in the fridge between 4-10°C. When ready to consume, let it sit for 10 minutes.
Feeding
Cereals and natural feed.
Curing time
Total curing of 6 months in the shade of the Arribes del Duero.
Country of Origin: Spain
