The Loin, is a traditional sausage of Spanish gastronomy, which is obtained from the whole piece of fresh meat, which is later marinated for 3 days with different spices and stuffed in natural pig casing so that its process of healing.
It usually deals with pieces of approximately 1,200 kilograms.
The best way to preserve the Iberian acorn loin is to hang it in a cool, dry, dark, well ventilated place and avoid touching the pieces. A pantry, a cellar, a cupboard or a cooler 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.
The best way to keep the Acorn-fed Iberico Lombo is to append it in a fresh, roasted, well-ventilated luogo and avoid che i pezzi si tocchino. A dispensation, a canteen, a credenza or a fridge are sono i luoghi più consigliati.
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
Acorn-fed Iberian loin strip 50% Iberian breed, salt, sugar, paprika, oregano, olive oil and garlic
The cure is done in wood stoves
Average nutritional values (g/100g) of the product