DESCRIPTION: Alfonso Sáez's cured Lomo Embuchado is a product made from the best pieces of pork loin from Teruel, selected to obtain a completely natural product after the salting and curing process, achieving the best aroma and flavor. PRESENTATION: The product is presented sliced in a 150-gram tray, preserved in a protective atmosphere, ensuring the preservation of all its organoleptic properties. QUALITY: Alfonso Sáez's cured Lomo Embuchado is cured in one of the oldest drying rooms in the Gúdar-Javalambre region, in the municipality of Mora de Rubielos. It has undergone a traditional process of salting and drying in the fresh and dry air of the Teruel mountains, ensuring a completely natural and high-quality product. The loin meat has a delicate, slightly salty flavor, a pleasant aroma, and the characteristic taste of naturally cured Lomo Embuchado. Its texture is homogeneous, slightly fibrous, and very tasty. TIPS: Cured products from our drying room have proteins of high biological value, oleic acid, and monounsaturated fats that reduce the risk of heart diseases and have high nutritional values. APPLICATIONS: After opening, let it rest for 30 minutes at an approximate temperature of 21ºC. Alfonso Sáez's cured Lomo Embuchado is a perfect pairing for cheeses, preserves, wines, and oils. STORAGE: Keep in a cool, dry place, away from sunlight. Once opened, it is recommended to consume within 1 month.