In Señorío de Montanera, they have made a commitment to the gastronomic heritage of Extremadura. The Iberian acorn-fed Doblado loin is based on a traditional recipe from the southern region of Extremadura. Due to its completely artisanal production, this unique product had practically disappeared from our memory, due to a lack of generational transmission.
The recovery of this recipe has been an artisanal process, perfected through significant research and development, the result of which can be perceived through sensory qualities capable of conquering any palate. The Señorío de Montanera Doblado loin is made with the whole piece of 100% Iberian acorn-fed loin, marinated with garlic and salt, and covered with a very thin layer of acorn-fed Iberian pork lard. When embuched, the piece is folded in half, hence its characteristic name "doblado" (folded). Once embuched, its contour is surrounded by strings that play an essential role in the maturation process. Due to its greater thickness compared to other traditional Iberian loins, it requires a curing period that exceeds six months.
Over six months of curing are necessary for the Doblado loin to reach its optimal maturity point. The expert hands of a Master Curer frequently supervise the condition of the pieces and manually tie their strings.
The Señorío de Montanera Doblado loin has a flavor characteristic of the most exquisite gourmet products. It stands out for a difficult-to-describe juiciness, whose texture melts in the mouth, flooding it with the purest flavors of the pasture. Since it does not contain paprika, its light seasoning accentuates its powerful acorn flavor, similar to the aftertaste left in the mouth by the best acorn-fed Iberian ham.
It is presented vacuum-packed with a gift box. The piece includes the black seal of the Iberian regulation, which identifies it as a 100% Iberian acorn-fed loin. Gluten, lactose, and allergen-free.
Technical data:
Ingredients: 100% Iberian acorn-fed loin (194g/100g finished product), salt, 100% Iberian acorn-fed pork lard (3.6g/100g finished product) (100% Iberian acorn-fed pork fat and antioxidants E-320, E-321), spices, dextrose, preservatives (E-252 and E-250), and antioxidant (E-301).
Special storage conditions: Keep refrigerated at a temperature below 7ºC. Instructions for use: Non-edible casing, remove before consumption. Open the vacuum packaging 15 minutes in advance. If not consuming the whole piece, it is recommended to store it back in refrigeration (below 7ºC) inside the original bag. Discard the first slice when restarting consumption. The optimal consumption temperature should be between 18 and 24ºC.
Average nutritional value per 100g:
- ENERGY VALUE 1354kJ/324kcal
- FATS 20.47g
- Of which: Saturated 8.6g Monounsaturated 10.94g Polyunsaturated 0.93g
- CARBOHYDRATES 0g
- PROTEINS: 34.95g
- Salt: 5.38g
Storage: Store in a dry place away from direct contact with any heat source. It is recommended to place it in a cupboard or pantry, so it does not need to be refrigerated.
Expiry date: 1 year from the production date. It is advisable to consume it 15 minutes after opening the packaging.
Tasting note: Smooth and creamy texture. Very pronounced and persistent flavor accompanied by a very characteristic and full of nuances aroma. The nature of this piece, coming from an Iberian pig that has completed two acorn-fed periods, gives it a great infiltration of fat that gives it that unique and unmistakable marbling.
It has an exquisite marinade perfected over generations with natural spices and an extraordinary intense paprika from La Vera, tasty with a smoky touch, thanks to the paprika and its curing process. It is noticeable that the pig has been fed with acorns. During the careful drying process, the loin acquires its firmness, its soft reddish color
