Sliced Arturo Sánchez Acorn-Fed 100% iberico
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Sliced Arturo Sánchez Acorn-Fed 100% iberico

Arturo Sanchez’s Lomo iberico is made from acorn-fed 100% Iberian pigs. 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.

After the preparation and dressing, the loins are stuffed into a collagen casing called Fibran 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. 

  • Blister with 80 g
  • Minimum 6 months natural curing process
  • Acorn-fed 100% iberico certified
  • Iberian pig with 2 montanera seasons

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

Arturo Sanchez’s Lomo iberico is made from acorn-fed 100% Iberian pigs. 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.

After the preparation and dressing, the loins are stuffed into a collagen casing called Fibran 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. 

Data sheet
Quality
100% iberico

Appearance

  • It shows a perfect, attractive covering due to the color of the natural seasoning.
  • Once cut, the slices have a rosy color, asymmetrically streaked with fat. A combination that is exclusive to the acorn-fed pig bred in the dehesa fields.

Texture

  • Firm and compact. Yields to pressure.
  • It’s very pleasant when chewed, because of the alternation of lean meat and fine streaks of melted fat.

Aroma

  • The intensity of the aroma grows from the nose to the mid-palate and stays clear in the aftertaste.
  • The aromatic notes of the seasoning, the meat and the wood fire smoked are well integrated and can be appreciated from the moment of the cut.

Taste

  • A clean, clear taste of Iberian meat and natural seasoning. It stays linear from the palate onwards and offers a long aftertaste.
  • It’s a tasty iberico pork loin, firm due to the excellent solubility of the spice in the saliva.

Acorn-fed 100% ibérico loin

KJ/KCALPROTEINFAT
1445/345 44.2 g 17 g *Saturadas (6.60 g)
CARBOHYDRATESSUGARSALT
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). 

Gluten and lactose free

Keep it between 0 and 6 ºC

Acorn-fed Pork Loin

The temperature requirements are the same as for the rest of Iberian produce: they are best enjoyed at about 24ºC. The classic cut, in slices of about two millimetres thick, allows itself to stick to the roof of the mouth, giving this fine expression of joint lean meat and fat.

To taste it in a completely different way, the piece can be cut horizontally. The streaks are then very different and the slices are much longer, which makes them more versatile when it comes to creating original, simple and delicious recipes.

Some like to combine its mild and persistent tastes with a fine layer of salmorejo soup; some will cut it into cubes for a more intense experience…

Experiencing the Lomo iberico pork loin is a pleasure that will satisfy almost any creative whim in the kitchen.

Manzanilla wine from Sanlucar de Barrameda, Fino wine, Amontillado wine. A dry white wine with wood notes. Red Reus vermouth and ale beer.

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