100% Iberian acorn-fed folded loin, Señorío de Montanera

Description

100% Iberian acorn-fed folded loin, Señorío de Montanera

At Señorío de Montanera they have made a commitment to the gastronomic heritage of Extremadura. The acorn-fed Iberian doblado loin is based on a traditional recipe typical of southern Extremadura. Due to its completely handmade production, this unique product had practically disappeared from our memory, due to its lack of generational transmission.

The recovery of this recipe has been a traditional process, perfected with significant research and development work, the result of which is perceived through sensory qualities capable of conquering any palate. The Señorío de Montanera doubled loin is made with the whole piece of 100% Iberian acorn-fed loin, marinated with garlic and salt, and covered with a very thin layer of acorn-fed Iberian lard. When stuffing it, the piece is folded in half, which is why it acquires its characteristic name “folded”. Once stuffed, its contour is surrounded with strings that perform an essential function in maturation. Due to being thicker than the rest of the traditional Iberian loins, it requires a curing period of more than six months.

More than six months of curing are necessary for the Lomo Doblado to reach its optimal point of maturation. The expert hands of a Master Pork Maker frequently supervise the state of the pieces and tie their strings manually.

The Señorío de Montanera double loin has a flavor typical of the most exquisite gourmet products. It stands out for its juiciness that is difficult to describe, whose texture melts into the palate, flooding the mouth with the purest flavors of the pasture. As it does not contain paprika, its light seasoning accentuates its powerful acorn-fed flavor, similar to the aftertaste left in the mouth by the best acorn-fed Iberian ham.

It is presented vacuum packed with a gift box. The piece includes the black seal of the Iberian standard that identifies it as a 100% Iberian acorn-fed loin.
Product without gluten, lactose or allergens.

Data sheet:

Ingredients: 100% Iberian acorn-fed loin (194g/100g finished product), salt, 100% Iberian acorn-fed butter (3,6gr/100gr finished product) (100% Iberian acorn-fed fat and antioxidants E-320, E-321), spices , dextrose, preservatives (E-252 and E-250), and antioxidant (E-301).

Special storage conditions: Store refrigerated at a temperature below 7ºC. Terms of use: Inedible casing, remove before eating. Open the vacuum pack 15 minutes in advance. If you do not consume the entire piece, it is recommended to keep it refrigerated (below 7ºC) in the bag itself. Discard the first slice when restarting consumption. The optimum consumption temperature must be between 18 and 24ºC.

Mean nutritional value per 100g

• ENERGY VALUE 1354kJ/324kcal
• FATS 20,47g
• Of which: Saturated 8,6g Monounsaturated 10,94g Polyunsaturated 0,93g
• CARBOHYDRATES 0g
• PROTEINS: 34,95g
• Salt: 5,38g

Conservation: Store in a dry place away from direct contact with any source of heat. It is recommended to place it in a closet or pantry, so it does not need to be in the fridge.

Expiration: 1 year from the date of manufacture. It is advisable to consume after opening the container 15 minutes before.

Tasting note: Smooth and creamy texture. Very accentuated and persistent flavor accompanied by a very characteristic aroma and full of nuances. The very condition of this piece, coming from an Iberian pig that has completed two acorn-fed montaneras, means that it has a large infiltration of fat that gives it that peculiar and unmistakable marbling.
It has an exquisite marinade perfected for generations with natural spices and an extraordinary intense paprika from La Vera, tasty with a smoky touch, thanks to the paprika and its curing. It shows that the pig has been fed with acorns. During the careful drying process, the loin adopts its firmness, its soft reddish color, its characteristic aroma, its juiciness and its fine flavor.

Pairing: En Made in Spain Gourmet We recommend pairing it with Verdejo wines such as Menade o Curious and premium cavas. Also fruity wines and olorosos like those of Lustau. And always accompanied with sourdough bread, or some crackers, and a little extra virgin olive oil on top of the bread or crackers, it's great.

Remember to open it and let it rest on a plate or a tile for about 15 minutes so that it reaches room temperature. This way you will find all the notes of its fantastic flavor in your mouth.

Pure Spanish delicatessen.

If you are interested in buying the best Spanish Iberian loin, Made in Spain Gourmet It is the best store for Spanish gourmet products, because it also offers you the Iberian chorizos from Black Label, the best, the most select.

Phases of elaboration of the Iberian loin

The Iberian loin goes through four phases of preparation:

tenderloin marinade: in this phase the loin is marinated and the necessary spices are added to give it that characteristic flavor.

drained loin: all the loins are left to drain for a while so that they only have the necessary amount of ingredients.

loin curing: The curing process is key to quality loin.

loin drying: during drying, the loin gradually acquires the characteristic nuances of texture and flavor of this type of sausage. The best quality loin is dried naturally, taking advantage of the climatic conditions of certain areas of Spain. That translates into about 6 months of healing.

How we select the Iberian loins at Made in Spain Gourmet

Only the best loins reach this process and this is a very important fact when it comes to making a quality 100% acorn-fed Iberian loin.
They must be impeccable pieces when fresh and, after marinating, they are stuffed into natural casing to dry them in a hood in the heat of oak firewood. This is the best complement to its aroma and flavor, because it emphasizes its characteristic notes.

The feeding of the 100% Iberian pigs of the Iberian breed that we have in Made in Spain Gourmet They have been fed only natural feed, natural pastures and acorns.

The 100% Iberian breed pigs are raised in freedom, during the montanera season, the fattening of the pigs. Where they can reach up to 180 kilos. This freedom gives them relaxation and a unique quality of life, which is evident in the quality of the meat.

A 100% Iberian breed acorn-fed Iberian loin usually has a minimum curing period of 6 months.

Why 100% Iberian loin is the only choice in Made in Spain Gourmet

If you are looking for a loin 100% pure acorn-fed Iberico, it is because you are a demanding consumer, and you know that you want the best An exclusive product where the most important thing is its maximum quality. And their price? The best on the market because they come directly from the producer, one of the best in our country, the most professional and those who respect traditions and craftsmanship, who are the only ones we work with.

Do you want to treat yourself? Do you want to make a gift to remember? Or simply enjoy life as you deserve.

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