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The Caña de Lomo de Cebo de Campo 50% Iberian breed is obtained from Iberian pigs raised in the Ledesma and Arribes del Duero farms.
This Caña de Lomo de Cebo de Campo 50% Iberian breed is the result of careful breeding of Iberian pigs with a diet based on cereals and natural feed, which gives it its unparalleled flavor and delicate texture.
The aroma and flavor 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, marinated, and stuffed in natural or fibran casings, 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.
To fully enjoy the flavor of the 100% Iberian acorn 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 kept refrigerated, this time may increase up to 2 hours.
Best before: 16 months
Whole pieces: store in a dry place, with little light and no direct sunlight, and at room temperature of 16°C -25°C.
Sliced or sliced loin: store in the refrigerator between 4-10°C. When ready to consume, let it come to room temperature for 10 minutes.
Cereals and natural feed.
Total curing of 6 months in the shade of the Arribes del Duero.
Caña de Lomo de Cebo de Campo 50% Iberian breed is obtained from Iberian pigs raised in farms in Ledesma and the Arribes del Duero.
This 50% Iberian breed Campo Cebo Loin is the result of careful breeding of Iberian pigs with a diet based on cereals and natural feed, which gives it its unparalleled 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 from the beginning of the ileoespinal muscle of the pig, practically free of external fat, salted, marinated, and stuffed in natural or fibran casing, 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.
To enjoy all the flavor of 100% Iberian acorn 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 refrigerator, this time can increase up to 2 hours.
Best before: 16 months
Whole pieces: store in a dry place, with little light and no direct sunlight, and at room temperature of 16°C -25°C.
Sliced or sliced loin: store in the refrigerator between 4-10°C. When ready to consume, let it sit for 10 minutes.
Cereals and natural feed.
Total curing of 6 months in the shade of the Arribes del Duero.
