Iberico Bellota Lomo
44.00€
Cured pork loin from Iberico pigs raised free in the “Dehesa” of Extremadura
and produced by a totally natural process during the winter months.
Ingredients: Pork loin of Acorn-fed Iberico pigs, salt, paprika “de la Vera”, garlic,
bay
Curing: 4 Months
Raising: Iberico pigs are raised free in the “Dehesa”, 12000m² for each Iberico
pig.
Shipment: 3-7 days
Conservation: Keep it in cool and dry place avoiding prolonged exposure to
sunlight or artificial light. Best-before 12 months
Tasting:
Texture: Tender texture, with significant marbling of shiny fat that melts on
the palate.
Color: Variation of shades from deep red to pale pink. Fat between golden
and rosy.
Flavour: Explosion of flavors and aromas, light in smoke and paprika
Taste: Perfect harmony between salted and sweet. Aromatic and full of
nuances.
Weight: 0,500-0,700 Kg
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- Weight: 8-8.5 kg
- Curing: 44-56 months
- Shipping: 24 hours
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- Origin: Pigs raised freely in the Extremadura pastureland, exclusively fed on acorns during the montanera season.
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Tasting Notes:
- Texture: Soft and unctuous, with multiple infiltrations of bright veined fat that melts in the mouth.
- Color: From deep red to a more golden and pinkish hue depending on the cut surface.
- Aroma: Low mountain herbs and walnut.
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Texture: Liquefied to creamy paste, with bright, unevenly distributed eyes.Paste color: Very bright ivory white.
Flavor: Mild and very personal. Slightly acidic with an explosion of herbal flavors and an elegant bitter aftertaste produced by the rennet used.
Aroma: Intense and strong.
Rind: Thin and brittle, waxy yellow or ocher in color. Smooth sides and a peripheral surface with the imprint of the ripening support or band.