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Cured pork loin (lomo) from Extremadura

Cured pork loin (lomo)

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100% acorn-fed Iberian pork loin. “Pata Negra” (Highest quality R.D. 4/2014)

100% acorn-fed Iberian pork loin. “Pata Negra” (Highest quality R.D. 4/2014)
dry-cured-pork-loin
With a weight at the end of the curing and maturing process of between 1,000 and 1,350 grams, the fresh meat starts at around 2,000 to 2,500 grams.

In a “traditional preparation” the ingredients are 100% Iberian acorn-fed pork loin, sea salt, La Vera paprika, extra virgin olive oil, garlic, oregano and preservatives (E-250 and E-252). In the “folded, natural preparation”, paprika is not used and the piece is folded over on itself in half.

Once the process is finished in slow and gentle maturing conditions, with a final shrinkage of 44%, a product is obtained with a typical veined appearance with irregular streaks, an even and consistent texture, distinct juiciness and a pronounced flavour. It is in the highest category in this range of products.
It is recommended to remove it from the vacuum bag and leave it in a cool and dry place, without slicing, 24 hours before beginning to consume it. As general criteria, the thickness of the slices should not exceed 2 mm.

Allergens: Does not contain gluten. GMO free. Packaging not edible.

Nutritional specifications

Nutritional specifications
per 100 gr of product:

 

Energetic value 327 Kcal/1368 kj
Protein 37,1  g
Fats 18,2 g
Saturated fats 7,1 g
Carbohydrates 1,4 g
Sugars <0,5 g
Salt 4,7 g

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