Dry-Cured Pork Loin, Acorn-Raised Iberian Ham - Monsalud

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Dry-Cured Pork Loin

65,00€

Dry-Cured Pork Loin

Dry-Cured Pork Loin

Dry-Cured Pork Loin

Dry-Cured Pork Loin

Dry-Cured Pork Loin

65,00€

A pure, acorn-raised Iberian dry-cured pork loin Protected Designation Dehesa de Extremadura Iberian pork loin,, 1,1kg in weight, vacuum-packed, produced from a 100% certified purebred Iberian pig raised on free-range acorn mast, cured in the traditional way in the open air of the Sierra de Montánchez (Extremadura) between 3 to 5 months.
Preparation: Once the loin cuts have been selected, they are meticulously seasoned according to traditional artesian formulas, leaving them to marinate under the strict supervision of the Master Pork Butcher Following this they are stuffed in a pork casing and left to rest in temperature and humidity-controlled drying sheds where the fresh air of the Sierra de Montánchez brings them just the right amount of air-curing, aroma and flavour.
Price corresponds to packaged 1,1 kg in weight. (VAT Included). The "Lomo" es divided into two for better conservation.
Sanitary Register: 10/14491/CC	Ingredients:Dry-Cured Pork Loin, salt and spices. .	Storage Guidelines: Dry place and fresh.	Best Consumed Before: 6 months	Storage Temperature: 5-10 ºC	Moisture Content: 65-70%	Usage Instructions: Product to extract the bag and to support to temperature sets 30 minutes.

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