DESCRIPTION
Lomito Iberico Acorn-fed. Dry-cured Iberico head pork loin, cured in natural wood curing sheds. This piece is usually considered the tastiest of the Lomo family. The balance between fat and meat gives this piece a unique taste, try this out and you may not want to try any other iberico again.
From:
Avila, Castile and Leon, Spain.
Net weight:
Aprox. 400 g. This product is only available as a whole piece and it’s size may vary. We always charge you the minimum weight (400g) so you always win 🙂
INGREDIENTS
Loin of acorn-fed iberian pork, salt, paprika, garlic, oregano, dextrin, dextrose, preservatives E-250 and E-252.
Gluten-free & Lactose Free
| NUTRITION | PER 100g |
| Energy | 1659 kJ / 400 kcal |
| Fat | 28.95 g |
| of which saturated | 10.4 g |
| Carbohydrate | 0.9 g |
| of which sugar | 0.7% |
| Protein | 29.6 g |
| Salt | 3.72 g |
STORAGE & CARE
How to consume our product?
For best results, simply open the package at least 30 minutes before you eat.
To cut the cured meats, the first thing we have to do is take a long and sharp knife. In this way, we can get very thin slices that practically melt on our mouth.
As a trick, you can remove the skin from the cured meats, before cutting. Making an incision in the skin around the meat and then another perpendicular one. Then, you pull the skin, and you will see how it separates delicately from the meat.
In this way you will save yourselves having to remove the skin from each slice separately, which will take up much more time and effort.
Once the skin is removed, to cut, the perfect technique is to put the finger horizontally where we want to cut the slice, and cut it.
If we cut the slices too thick, it will complicate the task of eating, so the thinner the better!!
How to store our product?
Keep refrigerated between 4 and 10 degrees Celsius. It usually last up to 1 year in the original vacuum pack.
Iberico products can last for up to 4 weeks in your fridge in a container or the original packaging – just make sure you cover them!
