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Half Loin of Bellota 100% Iberian

Half Loin of Bellota 100% Iberian

Natural Spell

Arturo Sánchez’s Lomo de bellota ibérico de Arturo Sánchez is a natural enchantment: enchanting, because it is instantly captivating, and natural, because it is captivating per se, without trying to be. The very condition of this piece means that it has a great infiltration of fat that gives it that peculiar and unmistakable marbling.

Only the best loins reach this process. They must be impeccable pieces when fresh which, after marinating, are stuffed and dried in a hood in the heat of holm oak wood.

Lomo (Iberico Pork Loin) 1-1.3 kg.
Minimum 6 months natural curing process
Acorn-fed iberico certified
Iberian pork with double montanera acorn-fed pigs

59,00 €

TAXES INCLUDED

Description

Nutritional Information (per 100g)

Description

Acorn-Fed 100% iberico Lomo, traditionally handmade in Spain

Arturo Sanchez’s acorn-fed Lomo Iberico is one of a kind. It is made with acorn-fed 100% Iberian pigs. The nature of this piece ensures that there is a high fat infiltration giving it its particular and distinctive marbled appearance. Arturo Sanchez’s family has been perfecting the Lomo Iberico preparation and dressing for generations with natural spices and an extraordinary De La Vera Paprika.

Only the best loin pieces are used in the process, as they must be impeccable pieces. After the preparation and dressing, the loins are stuffed into natural casing and smoked traditionally in a holm oak wood fire room. After the product spends a minimum of 6 months of natural drying process in our natural cellars. The result is an elegant product that has an intense delicate flavour with high permanence on the palate.

Nutritional Information (per 100g)

Acorn-fed 100% ibérico loin “roscal”

KJ/KCAL	PROTEIN	FAT
1445/345	44.2 g	17 g *Saturadas (6.60 g)

CARBOHYDRATES	SUGAR	SALT
3.8 g	< 0.1 g	4.2 g

INGREDIENTS: Acorn-fed iberico pork loin, salt, paprika, garlic, oregano, sugar, antioxidant (E-301), preservatives (E-252, E-250) and acidity regulator (E-331 iii). Beef natural casing.

Gluten and lactose free

Keep it between 0 and 6 ºC

Tasting Notes

ASPECT

The acorn-fed Iberian pork loin has a perfect and attractive coating due to the colour of the natural marinade. When cut, the slices are pinkish in colour, alternating with asymmetrical fat streaks. The typical combination of acorn-fed Iberian pork raised in the pasture.

SMELL

The intensity of the aroma increases from the nose to the palate and remains clear in the aftertaste. The aromatic notes of the marinade, the meat and the smoked holm oak wood are well integrated and can be appreciated from the cut.

TEXTURE

Firm and compact. Sensitive to pressure. Very pleasant to chew due to the alternation between lean and fine streaks of rendered fat.

TASTE

Clean, crisp, with hints of Iberian pork and natural marinade. It remains linear from the moment it enters the mouth and offers a long aftertaste. It is a tasty and firm loin due to the excellent solubility of the spices in the saliva.

Pairing

Manzanilla de Sanlucar de Barrameda, fino, amontillado, dry white with wood, vermouth Rojo de Reus and toasted beer are the best accompaniments for Iberian acorn-fed pork loin.

Other qualities

75% IBERIAN ACORN-FED PORK LOIN (75% R.I.) - FIBRAN -

The intense flavour of authentic acorn-fed pork loin. Made from the acorn-fed loin, marinated by hand with only natural spices, tied by hand and dried in a holm oak wood hood.

It differs from ‘roscal’ in the casing in which it is stuffed, known as ‘fibrán’. It is cured in natural drying sheds for more than six months.

For this reason, they achieve this complete muscular and skeletal development, always in the pasture, running free and feeding on the extraordinary acorns of holm oaks and cork oaks.

In this way, they put on or replenish up to 70 kg in the second “montanera” (fattening period). From these pigs come our acorn-fed Iberian hams (75% Iberian breed) which are cured for a minimum of 36 months, always in our natural drying sheds and cellars in Guijuelo.

Available in these formats: whole piece and sliced.

IBERIAN FREE-RANGE PORK LOIN (50% R.I.)

The juiciness and flavour that invite us to continue tasting.

Made from the loin of our Iberian free-range pigs, marinated by hand with only natural spices, tied by hand and dried in a holm oak wood hood.

It is cured in natural drying sheds for more than five months.

Available in these formats: whole piece and sliced.

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