Sliced Iberian Bellota Loin (80g)

Animal: Iberico bellota (acorn) pig
Weight: 80g.
Curing: Minimum of 4 months in natural drying sheds
Origen: Extremadura
Definition: What is known as Iberico Bellota Lomito is one of the special parts of the pig. It is the meat that is found between the shoulder blades of the Iberico pig. It is the juiciest and one of the best parts of the pig. You can only get two pieces of Lomito from every Iberico Pig.
Food: Acorns in period of fattening “montanera” and native grasses.
Ingredients: Tenderloin of Acorn-fed Iberico pigs, salt, paprika “de la Vera”, garlic, bay leaf.

Gluten and lactose free.

Tasting: The Lomito carving has to be in thin slices so they dissolve in the mouth, where they produce an explosion of flavours and aromas, full of nuance. Tender texture, light in smoke and paprika. It is characterized by variations of tones from the intense purplish red to pale pink with large marbling of the far from the free-range pigs.
It truly is one of the products that sets us apart. Everyone who tries it are impressed…
Presentation: We send you the packets of vacuum packed sliced Lomito presented in thin slices so they dissolve in the mouth, where they produce an explosion of flavours and aromas, full of nuance.
The Lomito comes presented in a stylish box that gives a touch of exclusivity, and that provides a wonderful view of the product. Perfect for special occasions with a special person.
Consumption: A plate of Iberico Bellota Lomito is a too sensitive and exquisite delight to just consume it in any place, in any way.
We must bear in mind that the ideal temperature to enjoy, in its authentic taste and texture, a portion of Iberico Bellota Lomito must be between 20 and 22 °. This is the ideal temperature for the Lomito to sweat. If the temperature is higher, the Lomito will not have the flavour that it should have… and, if it is lower, the oleic oils will not be liquid and therefore not will boost the flavour in the same way.
Our recommendation is that the Iberico Bellota Lomito should reach room-temperature naturally and gradually. This way you can enjoy more of its flavors and aromas.
1.Leave the pack out of the refrigerator for several hours so it is at room temperature; we at Jamón Appétit recommend taking it outside the refrigerator the night before consumption. If the ambient temperature is very low, you can use a stream of lukewarm water, that doesn´t feel hot, applied to the back of the packet.
2. Open the packet and leave it open for 15 minutes. In this way, the Iberico Bellota Lomito will breathe.
3. Use a pair of scissors to cut the plastic container where the sliced product is packaged, cutting all around the edge of the packet.
4. Place directly on the plate and serve between 20 and 22 °C
5. Leave a maximum of 5 minutes before serving. In the bag and the product will be a liquid fat, a clear signal that it is ready to eat.
Conservation: Keep refrigerated at less than 7°C
Expiry: The best-before date of vacuum-packed products is 8-10 months.