100% Iberian acorn-fed loin, sliced, Señorío de Montanera

Weight 100g. The 100% Iberian acorn-fed loin is one of the most precious products of the gastronomic tradition of Extremadura. This tasting format allows easy consumption thanks to its packaging in a protective atmosphere. Made with stuffed loin of pure Iberian acorn-fed pigs. Artisanal manufacturing based on the typical traditional recipe of the Extremadura slaughterhouses: marinated with salt, La Vera paprika and garlic, and stuffed in natural casing. A true Spanish delicatessen product. Made in Spain Gourmet always offers the best of Spanish gastronomy. Description 100% Iberian pork loin, raised in freedom in its pastures and fed exclusively on acorns during the montanera. Sliced and presented in a tasting format, packaged in a protective atmosphere and ready to enjoy its freshly cut flavor. Elaborated in an artisanal way, it presents a bright red color, intensely veined and slightly marbled. Intense aroma with light hints of paprika and exceptional juiciness. Packaged in a protective atmosphere to safeguard intact the excellence of some unique organoleptic characteristics. This packaging technology allows you to enjoy all the flavor, texture and aromas of pure Iberian ham as if freshly cut. Gluten-free product, without lactose or dairy derivatives. Data sheet: Ingredients: 100% Iberian acorn-fed loin (196gr/100gr finished product), salt, paprika, spices and spice extracts, dextrose, preservatives (E-252 and E-250) and antioxidant (E-301). Special storage conditions: Store refrigerated at a temperature below 7ºC. Conditions of use: Remove from refrigeration a few minutes before consumption so that the product warms up. Once opened, consume within 5 days. Mean nutritional value per 100g ENERGY VALUE 1756.50kJ/427.39kcal FATS 35.68g Of which: Saturated 15.28g Monounsaturated 18.51g Polyunsaturated 1.89g CARBOHYDRATES 1.09g PROTEINS: 26.56g Salt: 5.6g Expiration: 6 months from the date of production. It is advisable to consume after opening the container 15 minutes before. Tasting note: Smooth and creamy texture. Very accentuated and persistent flavor accompanied by a very characteristic aroma and full of nuances. The very condition of this piece, coming from an Iberian pig that has completed two acorn-fed montaneras, means that it has a large 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 from La Vera, tasty with a smoky touch, thanks to the paprika and its curing. It shows that the pig has been fed with acorns. During the careful drying process, the loin adopts its firmness, its soft reddish color, its characteristic aroma, its juiciness and its fine flavor. Pairing: At Made in Spain Gourmet we recommend pairing it with Verdejo wines such as Menade or Curioso and premium cavas. Also fruity wines and scented ones like those from Lustau. And always accompanied with sourdough bread, or some crackers, and a little extra virgin olive oil on top of the bread or crackers, it's great. Remember to open it and let it rest on a plate or a tile for about 15 minutes so that it reaches room temperature. This way you will find all the notes of its fantastic flavor in your mouth. Pure Spanish delicatessen. If you are interested in buying the best Spanish Iberian loin, Made in Spain Gourmet is the best store for Spanish gourmet products, because it also offers you the best, most select Black Label Iberian chorizos. Phases of elaboration of the Iberian loin The Iberian loin goes through four phases of preparation: Loin marinade: in this phase the loin is marinated and the necessary spices are added to give it that characteristic flavor. Drained loin: all the loins are left to drain for a while so that they only have the necessary amount of ingredients. Curing of the loin: the curing process is key for the loin to be of quality. Back drying: during drying, the back acquires the characteristic nuances of texture and flavor of this type of sausage. The best quality loin is dried naturally, taking advantage of the climatic conditions of certain areas of Spain. That translates into about 6 months of healing. How we select the Iberian 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 when fresh and, after marinating, they are stuffed into natural casing to dry them in a hood in the heat of oak firewood. This is the best complement to its aroma and flavor, because it emphasizes its characteristic notes. The diet of the 100% Iberian breed Iberian pigs that we have at Made in Spain Gourmet have been fed only with natural feed, natural pastures and acorns. The 100% Iberian breed pigs are raised in freedom, during the montanera season, the fattening of the pigs. Where they can reach up to 180 kilos. This freedom gives them relaxation and a unique quality of life, which is evident in the quality of the meat. A 100% Iberian breed acorn-fed Iberian loin usually has a minimum curing period of 6 months. Why 100% Iberian loin is the only choice in Made in Spain Gourmet If you are looking for a 100% pure acorn-fed Iberian loin, it is because you are a demanding consumer, and you know that you want the best. An exclusive product where the most important thing is its maximum quality. And their price? The best on the market because they come directly from the producer, one of the best in our country, the most professional and those who respect traditions and craftsmanship, who are the only ones we work with. Do you want to treat yourself? Do you want to make a gift to remember? Or simply enjoy life as you deserve. Made in Spain Gourmet is your home, your online gourmet shop for Spanish products.