The 100% Iberico Breed Acorn-fed Iberico Loin comes from a pig with a 100% breed denomination, raised in freedom in our best Dehesas and fed in the montanera with acorns and natural pastures.
The Loin, is a traditional sausage of Spanish gastronomy, which is obtained from the whole piece of fresh meat, which is then marinated for 3 days with different spices and stuffed into natural pig casing to continue its healing process.
It usually treats pieces of approximately 1,200 kilograms.
The best way to preserve the Iberico Bellota loin is to hang it in a cool, dry, dark, well-ventilated place and prevent the pieces from touching. A pantry, a cellar, a cupboard or a fridge are the most recommended places.
It can also be kept in the fridge, but to avoid the loss of quality of the product or that it takes on any strange flavor, we recommend that it be kept in the same vacuum bag, well closed or covered with transparent film.
Once you have started eating the Iberico bellota loin, hang it with the cut side down and cover the cut side with cling film with a little olive oil to prevent it from drying out and getting hard.
If you have kept it in the fridge, do not forget to take the product out about 20 minutes beforehand so that it warms up and breathes well out of the plastic bag.
If you have decided to slice the loin to consume it more easily or you have bought it already sliced, it is recommended that when you break the vacuum in which it is packaged, place the slices one on top of the other and wrap them in transparent film to store them in the refrigerator. . Of course, cool them out of the fridge for 15 -20 minutes before consuming the loin so as not to miss any of its delicious flavor.
Recommended serving: 75 grs/person
Iberian pork loin strip, salt, sugar, paprika, oregano, olive oil and garlic.
The cure is done in wood stoves
Average nutritional values (g/100g) of the product