The loin is one of the noblest products of the Iberian pig.
Its mild dressing of natural spices and paprika from La Vera and its curing in our dryers, they give rise to an intense and delicate product.
The aromas of the dehesa form a determining microclimate for the slow and natural curing process in our Iberian sausages, a product faithful to tradition.
We have managed to produce a range of Iberian loins of extraordinary quality with a marked artisan character.
Each slice cut, each detail of it, they show all the years of experience and tradition in the elaboration of this culinary jewel.
Quality
Iberian product from selected loins.
Raw cured sausage made with the ventral serratus muscles of the Iberian pig, practically free of external fat, aponeuros s and tendons, salted-marinated and stuffed in artificial casings that have undergone a suitable drying maturation process
Curation
120 days in our natural dryers.
Format
Served in whole pieces and half pieces with an approximate weight from 0.450 kg to 1.400 kg
Storage
Before opening the product, store in a cool, dry place,
When opening it from its container we recommend that it be kept at a temperature of 2 to 8 degrees.
Consumption
Once opened consume within 7 days. We recommend tempering the product before consuming it.
Net Weight
The net weight of each piece is whole pieces weighing from 0.450 kg to 1.400 kg
Nutritional Information (100 g)
Energy value (kcal/KJ): 1830 Kj /401 Kcal
Fats (g): 29.24 g
of which saturated (g): 10.4 g
Carbohydrates ( g): 1.14 g
of which sugars (g): 0 .36 g
Proteins (g): 32.08 g
Salt (g): 3.28 g
Allergens
Shipping
Delivery time: From 24 to 72 working hours
Organoleptic characteristics
Consistency firm and compact to the touch, more or less regular cylindrical shape slightly flattened, with a caliber greater than 40 mm and variable length. The casing will always be well adapted to the product throughout the surface, and may be covered with external flora common to this type of product.
Its appearance when cut will be homogeneous, smooth, rosy to red in color, without abnormal coloration.
The muscle mass will be a continuous whole , without pieces of muscle attached and with a characteristic smell and taste.
Ingredients:
Acorn-fed Iberico pork loin 100% breed Iberian, salt, virgin olive oil, sugars, paprika from La Vera, garlic, curing salts (E252, E250) and antioxidants (E301).
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