DESCRIPTION: The Alfonso Sáez cured cured pork loin is a product made from the best pieces of pork loin from the DUROC breed
PRESENTATION: The cured pork loin is presented in a 500 grams block preserved in a protective atmosphere, in order to ensure the preservation of all its organoleptic properties
QUALITY: The Alfonso Sáez pork loin sausage is produced and cured in one of the oldest dryers in the region of Gúdar-Javalambre, in the town of Mora de Rubielos, located at an altitude of more than 1000 meters above sea level. Its climate is ideal for proper curing. For its elaboration, the pork loin follows a traditional process of stuffing and drying, as in the old days. It is then dried in the fresh, dry air of the mountains of Teruel, ensuring a totally natural and high quality product. The loin meat has a delicate, slightly salty flavour, with a pleasant aroma, characteristic of a natural cured cured cured loin. Its texture is homogeneous, not very fibrous and very tasty
TIPS: The Teruel cured pork loin that we offer in Alfonso Sáez, has proteins of high biological value, oleic acid and monounsaturated fats that reduce the risk of suffering from coronary diseases due to its high nutritional values
APLICATIONS: The stuffed loin is one of the tastiest natural sausages of the pig, besides being the same as the ham a natural product. For a better tasting, we recommend slicing it preferably with a knife, in thin slices, at a temperature of approximately 21ºC. The cured Lomo Embuchado of Alfonso Sáez is a perfect pairing for cheeses, preserves, wines and oils
CONSERVATION: For a better preservation of the tender piece of cured pork loin, it is advisable to keep it in a cool and dry place, away from sunlight. To preserve all its properties, we recommend consuming it once it has been opened in 1 month
