Sliced Arturo Sánchez Free-Range 50% iberico Lomo
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Sliced Arturo Sánchez Free-Range 50% iberico Lomo

This product is made with out “cebo de Campo” free-range pigs. The loin is prepared and the spice dressing applied by hand before it is stuffed in the collagen casing and smoked traditionally in a holm oak wood fire room.

It is then naturally dried in our cellars in Guijuelo.

  • Blister with 80 g
  • Minimum 5 months natural curing process
  • Free-Range 50% iberico certified
  • Free-range Ibérico pigs fed on acorns and cereals

Free-Range Lomo iberico slices, traditionally handmade in Spain

Lomo iberico (Iberian Pork Loin) is an iberico product handmade in Spain by Arturo Sánchez since 1917. 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. The nature of this piece ensures that there is a high fat infiltration giving it its particular and distinctive marbled appearance.

The result is an elegant product that has an intense delicate flavour with high permanence on the palate.

Data sheet
Quality
50% 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.

Iberico loin of cebo de campo - 50% iberian breed -

KJ/KCALPROTEINFAT
1309/313 37.8 g 18 g *Saturadas (7.73 g)
CARBOHYDRATESSUGARSALT
< 0.1 g < 0.1 g 2.83 g

INGREDIENTS: 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.

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 Free-Range Lomo 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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