Dry-cured pork loin from Extremadura
Lomo Tradicional
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:
| Valor energético | 327 Kcal/1368 kj |
| Proteínas | 37.1 g |
| Grasas | 18.2 g |
| Grasas saturadas | 7.1 g |
| Hidratos de carbono | 1.4 g |
| Azúcares | < 0.5 g |
| Sal | 4.7 g |
