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Ingredients: Solomillo de cerdo 100% ibérico COVAP (99 %) Aceite de oliva virgen extra ecológico (0,7 %) Sal (0,3 %) Salsa Pedro Ximénez: Jugo de carne (80,5 %) Huesos de ternera, vino tinto (sulfitos), tomate frito (tomate, aceite de girasol, azúcar, almidón modificado de patata, sal, cebolla y ajo), zanahoria, puerro, cebolla, pimiento verde, pimiento rojo, ajo y sal Vino Pedro Ximénez (19 %) contiene sulfitos Sal (0,5 %) Salsa pimienta negra: Jugo de carne (67 %) Huesos de ternera, vino tinto (sulfitos), tomate frito (tomate, aceite de girasol, azúcar, almidón modificado de patata, sal, cebolla y ajo), zanahoria, puerro, cebolla, pimiento verde, pimiento rojo, ajo y sal Nata ligera (18,4 %) 15 % materia grasa, almidón modificado de maíz, lactasa, emulgente (E-471), estabilizantes (E-415, E-451, E-460, E-466) Vino tinto (13,4 %) contiene sulfitos Sal (1 %) Pimienta negra (0,2 %)
Weight: 1,15 kg
A dish that celebrates the excellence of Iberian pork in its purest form.
Our 100% acorn-fed Iberian pork tenderloins are cooked for 12 hours at a low temperature , after an initial marking with organic extra virgin olive oil and sea salt , to preserve all their natural flavour and achieve a tender, juicy and delicate texture.
Crafted in a traditional way, these sirloins reflect the quality of our own livestock in the Pedroches Valley, where the animals grow in freedom, feeding on acorns and natural pastures.
The dish is accompanied by a garrison of baby potatoes roasted with EVOO and aromatic herbs, and offers two gourmet sauces:
Pedro Ximénez , with sweet and fruity notes on a background of veal stock.
Black pepper , intense and balanced, for palates seeking contrast.
A complete proposal, ready to enjoy at home with all the flavour and technique of a professional kitchen.
Energy value: 543 kJ/130 kcal (Pedro Ximénez sauce: 422 Kj/101 Kcal) (Black pepper sauce: 418 Kj/100 Kcal)
Saturated fat: 4 g / 1.5 g (Pedro Ximénez sauce: 3.8 g / 0.9 g) (Black pepper sauce: 6.3 g / 2.5 g)
Carbohydrates: 0 g / 0 g (Pedro Ximénez Sauce: 15 g / 6 g) (Black pepper sauce: 8.6 g / 2 g)
Proteins: 23.5 g (Pedro Ximénez Sauce: 1.8 g) (Black pepper sauce: 2.2 g)
Salt: 0,4 g (Pedro Ximénez Sauce: 1,2 g) (Black pepper sauce: 1,6g)
Allergies: - (May contain traces of any of the allergens listed in Rgto 1169/2011, except peanuts)
Pedro Ximénez Sauce: Sulphites (May contain traces of any of the allergens listed in Rgto 1169/2011, except peanuts)
Black Pepper Sauce: Milk and milk derivatives, sulphites (May contain traces of any of the allergens listed in Rgto 1169/2011, except peanuts)
Pepper Sauce
Store refrigerated between 0ºC and 4ºC until consumption.
A product ready to heat and serve , made with 100% fresh Iberian meat and organic EVOO from our own production.
To enjoy it with all its flavour and texture:
Oven (recommended): preheat to 180°C and heat for 20 minutes , basting occasionally with its own juice to enhance juiciness.
With sauce included: if the dish incorporates sauce, mix both products before heating and bake together for 20 minutes at 180°C , so that the flavours integrate.
Microwave (quick option): heat for 4-5 minutes at 800W , previously removing the film from the packaging.
Chef's tip: add a pinch of salt flakes and serve with a touch of your reduced sauce to bring out the intensity of the ibérico and its acorn aroma.
Microwave (quick option):heat for 4-5 minutes at 800W , previously removing the film from the packaging
Ingredients: Solomillo de cerdo 100% ibérico COVAP (99 %) Aceite de oliva virgen extra ecológico (0,7 %) Sal (0,3 %) Salsa Pedro Ximénez: Jugo de carne (80,5 %) Huesos de ternera, vino tinto (sulfitos), tomate frito (tomate, aceite de girasol, azúcar, almidón modificado de patata, sal, cebolla y ajo), zanahoria, puerro, cebolla, pimiento verde, pimiento rojo, ajo y sal Vino Pedro Ximénez (19 %) contiene sulfitos Sal (0,5 %) Salsa pimienta negra: Jugo de carne (67 %) Huesos de ternera, vino tinto (sulfitos), tomate frito (tomate, aceite de girasol, azúcar, almidón modificado de patata, sal, cebolla y ajo), zanahoria, puerro, cebolla, pimiento verde, pimiento rojo, ajo y sal Nata ligera (18,4 %) 15 % materia grasa, almidón modificado de maíz, lactasa, emulgente (E-471), estabilizantes (E-415, E-451, E-460, E-466) Vino tinto (13,4 %) contiene sulfitos Sal (1 %) Pimienta negra (0,2 %)
Weight: 1,15 kg
A dish that celebrates the excellence of Iberian pork in its purest form.
Our 100% acorn-fed Iberian pork tenderloins are cooked for 12 hours at a low temperature , after an initial marking with organic extra virgin olive oil and sea salt , to preserve all their natural flavour and achieve a tender, juicy and delicate texture.
Crafted in a traditional way, these sirloins reflect the quality of our own livestock in the Pedroches Valley, where the animals grow in freedom, feeding on acorns and natural pastures.
The dish is accompanied by a garrison of baby potatoes roasted with EVOO and aromatic herbs, and offers two gourmet sauces:
Pedro Ximénez , with sweet and fruity notes on a background of veal stock.
Black pepper , intense and balanced, for palates seeking contrast.
A complete proposal, ready to enjoy at home with all the flavour and technique of a professional kitchen.
Energy value: 543 kJ/130 kcal (Pedro Ximénez sauce: 422 Kj/101 Kcal) (Black pepper sauce: 418 Kj/100 Kcal)
Saturated fat: 4 g / 1.5 g (Pedro Ximénez sauce: 3.8 g / 0.9 g) (Black pepper sauce: 6.3 g / 2.5 g)
Carbohydrates: 0 g / 0 g (Pedro Ximénez Sauce: 15 g / 6 g) (Black pepper sauce: 8.6 g / 2 g)
Proteins: 23.5 g (Pedro Ximénez Sauce: 1.8 g) (Black pepper sauce: 2.2 g)
Salt: 0,4 g (Pedro Ximénez Sauce: 1,2 g) (Black pepper sauce: 1,6g)
Allergies: - (May contain traces of any of the allergens listed in Rgto 1169/2011, except peanuts)
Pedro Ximénez Sauce: Sulphites (May contain traces of any of the allergens listed in Rgto 1169/2011, except peanuts)
Black Pepper Sauce: Milk and milk derivatives, sulphites (May contain traces of any of the allergens listed in Rgto 1169/2011, except peanuts)
Pepper Sauce
Store refrigerated between 0ºC and 4ºC until consumption.
A product ready to heat and serve , made with 100% fresh Iberian meat and organic EVOO from our own production.
To enjoy it with all its flavour and texture:
Oven (recommended): preheat to 180°C and heat for 20 minutes , basting occasionally with its own juice to enhance juiciness.
With sauce included: if the dish incorporates sauce, mix both products before heating and bake together for 20 minutes at 180°C , so that the flavours integrate.
Microwave (quick option): heat for 4-5 minutes at 800W , previously removing the film from the packaging.
Chef's tip: add a pinch of salt flakes and serve with a touch of your reduced sauce to bring out the intensity of the ibérico and its acorn aroma.
Microwave (quick option):heat for 4-5 minutes at 800W , previously removing the film from the packaging
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