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Iberian acorn cured loin sliced

Iberian acorn cured loin sliced

  • Unique format
  • €5.80
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  • Iberian bait
  • Food: Feed + Cereals

Elaborado con carne procedente de la matanza de un cerdo ibérico alimentado con bellota durante la montanera. Se trata de un lomo intenso con un sabor lleno de matices. El lomo de bellota ibérico es una de las piezas más exquisitas del cerdo ibérico, con una textura firme y un sabor muy intenso.

Peso neto aproximado: 80 gr

No preservatives, gluten or lactose.
  • Iberian bait Breed Iberian bait
  • Food: Feed + Cereals Feeding Food: Feed + Cereals
  • Favourite

  • Delivery in 24-48 hours on the peninsula
  • Returns in 7 days from receipt of the product
  • Description
  • Nutritional information
  • Conservation
  • Cut by machine or knife
Spanish Lomo

MÁS INFORMACIÓN SOBRE ESTE LOMO

Lomo de bellota ibérico
Para que un jamón o un lomo puedan ser considerados de bellota ibérico debe superar el 50% de raza y debe haber ganado el engorde final en libertad en la montanera.
Cerdo ibérico
En la península ibérica encontramos una raza de cerdos muy especial. La raza ibérica. Tiene infinidad de características que lo diferencian del resto de cerdos, pero hay una fundamental. Infiltra grasa dentro del músculo. Eso es lo que hace que un jamón o un lomo ibérico tenga esas vetas blancas que lo hacen un producto único.
Pureza de la raza
El grado de pureza de la raza del cerdo depende, naturalmente, de la pureza de sus padres. De tal manera que podemos considerar como cerdo ibérico cualquiera que supere el 50% de pureza. Para ello necesitamos que la madre sea 100% pura.
Alimentación del cerdo ibérico
Los primeros cien Kilos de peso de cualquier cerdo ibérico los consigue de la misma manera que cualquier otro cerdo. Primero amamantándose y posteriormente con pienso vitaminado. Es fundamental una alimentación ordenada para que el animal esté fuerte, musculado y tenga unos huesos resistentes.
La montanera
Aquellos cerdos que están destinados a dar jamones y lomos de bellota ibéricos realizan la parte final de su engorde en la montanera. A partir de Noviembre, cuando hace frío en la sierra y la bellota cae de manera natural por estar madura, los mayorales dejan en libertad por la finca a los cerdos que pretenden acabar de engordar de manera natural. Durante un máximo de 4 meses, los cerdos comerán todas las bellotas que puedan encontrar, frutos rojos y mucha hierba. Pasearán mucho y beberán mucha agua. Cuando hayan incrementado un 50% el peso con el que entraron al campo estarán listos para proporcionar los maravillosos jamones y lomos de bellota ibéricos.

MÁS INFORMACIÓN

Ingredientes:
Lomo de cerdo ibérico de bellota, sal, pimentón dulce, especias y azúcar.
Información nutricional (por cada 100g):
Valor energético (kcal/KJ): 402/1669
Grasas (g): 32,1
de las cuales saturadas (g): 12,8
Hidratos de carbono (g): 0,4
de los cuales azúcares (g):<0,3
Proteínas (g): 28,3
Sal (g): 3,3

Detailed description of the piece:
Breed Iberian bait
Feeding Food: Feed + Cereals
Format Sliced
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
Ingredients The "lomo" is one of the most appreciated dry sausages in Spanish gastronomy, and the higher its quality, the more enjoyable for the palate. That is why at Enrique Tomás we offer you the best selection of lomo so that you can enjoy a delicious product in every bite. Our lomo comes from the best pigs, produced from one of the noblest pieces of this animal, located on the dorsal part, an area in which the absence of external fat is almost total.
Instructions Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Detailed description of the piece:
Breed Iberian bait
Feeding Food: Feed + Cereals
Format Sliced
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
Ingredients The "lomo" is one of the most appreciated dry sausages in Spanish gastronomy, and the higher its quality, the more enjoyable for the palate. That is why at Enrique Tomás we offer you the best selection of lomo so that you can enjoy a delicious product in every bite. Our lomo comes from the best pigs, produced from one of the noblest pieces of this animal, located on the dorsal part, an area in which the absence of external fat is almost total.
Instructions Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Detailed description of the piece:
Breed Iberian bait
Feeding Food: Feed + Cereals
Format Sliced
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
Ingredients The "lomo" is one of the most appreciated dry sausages in Spanish gastronomy, and the higher its quality, the more enjoyable for the palate. That is why at Enrique Tomás we offer you the best selection of lomo so that you can enjoy a delicious product in every bite. Our lomo comes from the best pigs, produced from one of the noblest pieces of this animal, located on the dorsal part, an area in which the absence of external fat is almost total.
Instructions Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Detailed description of the piece:
Breed Iberian bait
Feeding Food: Feed + Cereals
Format Sliced
Storage instructions Store in the fridge. Take out 1 hour before eating
Recommendations for use 3 months from the date of cutting and packaging
Recommendation to serve Remove the sachet one hour before consumption
Ingredients The "lomo" is one of the most appreciated dry sausages in Spanish gastronomy, and the higher its quality, the more enjoyable for the palate. That is why at Enrique Tomás we offer you the best selection of lomo so that you can enjoy a delicious product in every bite. Our lomo comes from the best pigs, produced from one of the noblest pieces of this animal, located on the dorsal part, an area in which the absence of external fat is almost total.
Instructions Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN

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