Description

100% acorn-fed Iberian loin, the king of sausages

El 100% acorn-fed loin It comes from 100% Iberian pigs, which have been fed with natural feed, natural pastures and acorns. It is also called lomo embuchado or caña de lomo and is a sausage that is "stuffed" inside natural or artificial casing and that It goes through different phases of maturation and drying before being served at the table.

El 100% acorn-fed Iberian loin it is one of the noblest parts of the pig. It is made in the same way as whole pork loin, without the external fat, marinated and stuffed in the natural casing. It is very rich in protein. In fact, it is recommended to take it during childhood, adolescence and pregnancy. for its beneficial contributions to the body. And for those who are sports lovers it is more than recommended, since it helps to develop muscle mass. A very healthy product.

Data sheet:

Breeding and Feeding: The Maldonado loin comes from purebred Iberian pigs, raised in freedom and with great care in the company's own Meadows in Alburquerque, Badajoz (Extremadura). Food in the montañera period based on acorns and outside this period, based on herbs and roots of La Dehesa. Breeding and feeding of the animal totally and certified by independent certification bodies.

Crafting: From the most valued meats for their quality, from purebred Iberian pigs, such as Maldonado hams. Completely handmade elaboration according to ancestral techniques.

Quality: Manuel Maldonado transmits to the product all his passion for the world of pure Iberian pork, using the totally artisan process and technology always at the service of gastronomic excellence.

Production area: Albuquerque, Badajoz (Extremadura).

Quantitative / qualitative composition: Pure acorn-fed Iberian pork tenderloin, salt, spices, sugars (dextrose and lactose), preservatives (E-250, E-252), antioxidants (E-300, E-301). CONTAINS LACTOSE. GLUTEN FREE.

Organoleptic characteristics: Irregular shape and variable length. Firm consistency and compact to the touch. Externally, the casing is adapted to the product over its entire surface, and can be covered with the flora common to this type of product. Homogeneous and smooth when cut, the muscle mass is a continuous whole, showing various degrees of fat infiltration and the characteristic marbled appearance.

Nutritional value (100 gr): CARBON HYDRATES: 0.8%. PROTEINS: 39.8%. FATS: 17%. Kcal-Kjul .: 315 Kcal./ 1318 Kjul

Date of Expiry: 2 years. Keep in a cool and dry place.

Labeled: Black and white label.

Containers / packaging: It is vacuum packed.

Tasting notes: 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: En Made in Spain Gourmet We recommend pairing it with Verdejo wines such as Menade o Curious and premium cavas. Also fruity wines and olorosos like those of 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 It is the best store for Spanish gourmet products, because it also offers you the Iberian chorizos from Black Label, the best, the most select.

Phases of elaboration of the Iberian loin

The Iberian loin goes through four phases of preparation:

tenderloin 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.

loin curing: The curing process is key to quality loin.

loin drying: during drying, the loin gradually 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 feeding of the 100% Iberian pigs of the Iberian breed that we have in Made in Spain Gourmet They have been fed only 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 loin 100% pure acorn-fed Iberico , 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 It's your home, your online gourmet shop for Spanish products.

We take it home and you just have to enjoy it!!

Additional Information

Weight :	0,5 kg

Information about Maldonado

The purebred and acorn-fed Iberian pig is the undisputed king of the dehesa. Their specimens come from ancestral lines, since since 1962, Sabas Maldonado and her son Manuel Maldonado, sought to deal only with the best lineages of the purebred Iberian pig.

In 1992, Manuel Maldonado took the lead and managed to create an exclusive product, mentioned in the most prestigious specialized publications or not in the world.

Ibericos Maldonado creates its site based on a careful product, an acorn-based diet, and the selection and unique treatments that allow you to enjoy a delicatessen product.

The feeding of these specimens has been based on acorns, grasses, herbs, tubers and roots, within what is purely extensive livestock. With separate groups of the best strains and with a use of 6 to 10 hectares for each pig (twice our average and ten times more than usual), these pigs, who entered with 70 kilos, finish the montanera with a weight of 180 kilos approximately.

The salting process is carried out in a short time, using traditional techniques. And there they are cured and matured in natural drying rooms for more than 4 years.

It is a highly salubrious product, with an acid profile that reaches 58% (the Bellota name requires a 53% minimum profile of oleic acid). The racial purity of their animals has been confirmed by an individual DNA analysis carried out by researchers from the Department of Molecular Genetics of the University of Córdoba.