Iberian loin 100% acorn-fed, the king of sausages
The Lomo 100% de bellota comes from 100% Iberian breed pigs, which have been fed with natural feed, natural pasture and acorns. It is also known as lomo embuchado or caña de lomo and is a sausage that is "stuffed" into natural or artificial casings and undergoes different stages of maturation and drying before being served at the table
The Iberian pork loin 100% Bellota is one of the most noble parts of the pig. It is elaborated in the same way as the whole pork loin, without the outer fat, marinated and stuffed in natural casing. It is very rich in protein. In fact, it is recommended during childhood, adolescence and pregnancy for its beneficial contributions to the body. And for those who love sports it is more than recommended, since it helps to develop muscle mass. A very healthy product
Datasheet
Ingredients: 100% Iberian acorn-fed pork, paprika, garlic, oregano and olive oil.
Ingredients: 100% Iberian acorn-fed pork, paprika, garlic, oregano and olive oil
Producer: Enrique Tomás.
Producer: Enrique Tomás
Origin: Spain.
Origin: Spain
Nutritional information:
- Energy value per 100 g of final product: 258 Kcal/1080 Kj
- Fat: 11.5 g
- Of which saturated: 2.3 g
- Carbohydrates: 1 g
- Of which sugars: 1 g
- Proteins: 36 g
- Salt: 1.1 g
Preservation:Store in the refrigerator and remove 1 hour before consumption.
Storage: Store in the refrigerator and remove 1 hour before consumption
Tasting notes: 100% mild flavor, delicious and very little invasive. It comes from an Iberian pig that has completed two acorn-fed acorns, which gives it a great infiltration of fat that gives it that peculiar and unmistakable marbling.
It has an exquisite marinade perfected for generations with natural spices and an extraordinary intense paprika de la vera, tasty with a smoky touch, thanks to the paprika and its curing. You can tell that the pig has been fed with acorns. During the careful airing process the loin takes on its firmness, its soft reddish color, its characteristic aroma, its juiciness and its fine flavor
Made in Spain Gourmet recommends pairing it with Verdejo wines such as Menade or Curioso and premium cavas. Also fruity wines and oloroso wines such as those of Lustau. And always accompanied with sourdough bread, or crackers, and a little extra virgin olive oil on top of the bread or crackers, it is delicious
Remember to open it and let it rest on a plate or a tile for about 15 minutes to take the room temperature. In this way you will find all the notes of its fantastic flavor in your mouth.
Pure Spanish delicatessen.
Pure Spanish delicatessen.
Pure Spanish delicatessen
If you are interested in buying the best Spanish Iberian pork loin, Made in Spain Gourmet is the best store for Spanish gourmet products, because it also offers you the best Iberian chorizos from Etiqueta negra, the best, the most select
Phases of elaboration of the Iberian loin
The Iberian loin goes through four stages of elaboration:
Adobo of the loin: in this phase the loin is marinated and the necessary spices are added to give it that characteristic flavor.
Adobo of the loin: in this phase the loin is marinated and the necessary spices are added to give it that characteristic flavor
Draining of the loin: all the loins are left to drain for a while so that they are left with only the necessary amount of ingredients.
Draining of the loin: all the loins are left to drain for a while so that they are left with only the necessary amount of ingredients
Curing of the loin: the curing process is key for the quality of the loin.
Curing of the loin: the curing process is key for the quality of the loin
Drying of the loin: during the drying process, the loin acquires the nuances of texture and flavor characteristic of this type of sausage. The best quality loin is dried naturally, taking advantage of the climatic conditions of certain areas of Spain. This translates into a curing period of 6 months
How we select the Iberian pork loins at Made in Spain Gourmet
Only the best loins reach this process and this is a very important fact when it comes to making a quality 100% acorn-fed Iberian loin.
They must be impeccable pieces already fresh that, after the marinade, are stuffed into natural casings to dry them in a bell to the heat of oak wood. This is the best complement to its aroma and flavor, because it emphasizes its characteristic notes
The feed in the 100% Iberian breed Iberian pigs that we have in Made in Spain Gourmet have been fed only with natural feed, natural pasture and acorns.
The pigs are 100% Iberian pigs
The 100% Iberian breed pigs are raised in freedom, in the montanera season, the fattening of the pigs. Where they can reach up to 180 kilos. This freedom gives them a relaxation and a unique quality of life, which is noticeable in the quality of the meat
A 100% acorn-fed Iberian pork loin usually has a minimum curing period of 6 months
