Bellota 100% Ibérico Cured Loin Salamanca - Pack 80gr

Bellota 100% Ibérico Cured Loin Salamanca - Pack 80gr

Origin: Salamanca
Elegant sachet with 80 grams of exquisite Iberian sausage, with a mild and pleasant taste made with a whole pork loin, without external fat, marinated with a dressing prepared with paprika, garlic, oregano and olive oil. The lomo is a stuffed piece, which means that it has been cured inside the natural pork gut, like a whole piece, without chopping. Just like the Jamón Bellota 100% Iberico, the Pata Negra sausages are also a delicacy like this Lomo bellota 100% Ibérico made in Salamanca. The lomo is a unique product of Spanish gastronomy and is obtained from Iberian pigs fed freely on acorns and wild herbs during the Montanera in the area known as Guijuelo. The characteristics of this particular animal, together with its careful feeding, give rise to culinary delicacies such as this fantastic lomo, a high-quality sausage with an intense flavour and full of nuances.

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10,80 €

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Lomo: the King of sausages

As the common saying goes, "every part of the pig is used up" and without a doubt, the loin of pork is one of the noblest products obtained from the pig. This delicious sausage is a delicacy that is usually not missing on the table during special occasions and one of the indispensable components of a good Christmas hamper.

The sausage known as lomo is made from salt-cured pork loin, but unlike pork legs, which are also salt-cured, it is seasoned with garlic, oregano and paprika.  The loin is "stuffed" into a pig's intestine for dry curing.

Spanish sausages

The Spanish gastronomy is world famous and its sausages, together with the Jamón Ibérico, are one of the protagonists of this popularity. Each region and town has its own products and, above all, the traditional preparation and local flavours are valued: chorizos, fuet, salchichón, chistorra and other wonders that many of us could not do without.

When we speak of sausage we refer to a processing technique, therefore, what is known as cold meat is not sausage, nor can our beloved jamón be considered as such. To make a good sausage you need meat from different parts of the pig (lean areas and fat) and seasonings that can vary according to each cook and/or product to be prepared. Once all the ingredients have been combined, the mixture is stuffed into a natural or artificial casing, as the case may be, and allowed to cure for as long as it needs to acquire its colour, flavour and texture.

The Montanera- season and the origins

Those pigs that are destined to give Iberian acorn-fed hams make the final part of their fattening during the Montanera: From November onwards, when it gets cold in the mountains and the acorns fall naturally because they are ripe, the pigs who want to finish fattening naturally are left free on the farm. For a maximum of 4 months, the pigs will eat all the acorns they can find, red fruits and lots of grass. They will walk a lot and drink a lot of water. When they have increased by 50% the weight with which they entered the pastureland, they will be ready to provide the wonderful Jamón Ibérico de Bellota.

Guijuelo - Salamanca

The Jamón of Salamanca, better known as Jamón de Guijuelo, is undoubtedly the perfect Jamón for the whole family. Its mild and pleasant taste makes all products with Salamanca origin delicious, and its non-invasive nuances make the Jamón of Guijuelo a good choice.

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