Description of the Iberian Acorn-fed Iberian Tenderloin
Quality
Buying this Acorn-fed Iberian Tenderloin, we assure you that you are taking home a product of guaranteed Iberian quality.
Breed
The breed of our pigs is Iberian
Feed
Feed: Acorns + Grasses + Wild Plants + Feed + Cereals.
Curing
This product requires 6 months of curing in our cellars and natural drying rooms.
Format
Whole piece stuffed exclusively in natural casing
Storage
Whole piece: Keep in a cool, dry place at a constant temperature. Ideally keep it between 12 and 14 °C.
Consumption
Once the piece has been started, we recommend that it be consumed before 21 days, so that it maintains all its flavor, quality and properties. We should cut only the loin that we are going to consume at that time
Net Weight
Each piece weighs around 300 grams
Origin of the Iberian pigs
Iberian pigs raised in the Dehesas de Huelva and Extremadura.
Nutritional Information (100 g)
- Energy value (kcal/KJ): 502 Kcal/2109 KJul
- of which saturated (g): 14.40 g
- Carbohydrates (g): <0.1 g
-
- of which sugars (g): <0.1 g
Recommendations
From Olalla we strongly recommend serving the Acorn-fed Ibérico Lomito Ibérico de Bellota sliced very thinly, at room temperature from 22 to 27 ºC.
Allergens
Contains no gluten.
Delivery
Delivery time: 24 to 72 hours.
Traceability
Will be provided, by sending an email to the CONTACT address indicating the numbering of the seal corresponding to the purchased part.
Organoleptic Characteristics
Artisanally produced, it gathers the right amount of lean and fat. It comes from our Iberian pigs that have grazed freely in the pasture during the Montanera season. After feeding on acorns and other fresh herbs, the resulting meat is juicy and seasoned with a traditional and unique blend of spices. The result? A delicious delicacy, a noble and healthy product. With an intense aroma and great gastronomic quality, this delicacy will delight any palate.
Ingredients:
Pig shoulder, salt, paprika, garlic, dextrose, spices, antioxidant (E-331) and preservatives (E252 and E250) and wide pork casing
