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The Iberian acorn-fed loin is a product made from Iberian pork loin (practically free of external fat) raised in freedom and fed with acorns in the last phase of fattening.
Marinated, salted and stuffed in artificial casing, with a maturation process of 75 days in the Guijuelo de San Ingelmo factory.
The infiltrated fat of the Iberian pig gives the San Ingelmo loin a pleasant marbled appearance.
Before consuming it is advisable to remove it from the bag and keep it at room temperature for a few hours.
Store it at refrigeration temperatures, between 2 and 7 ºC.
(The price does not include the possible decoration)
Specific References
Product Sheet Notice
From Ibericomio.es we recommend to all our users that always before consuming any product read carefully the nutritional information of the same, the list of ingredients and the suggestions of consumption and / or conservation. We also recommend that you pay attention to all information, whether voluntary and/or mandatory, that appears on the product label or is provided by the producer. Please note that there may be transcription errors on our portal regarding product information.
The Ingelmo family has been raising Iberian pigs in the Sierra de Béjar and Candelario for more than 25 years. The Valdelazarza and Navalcuervo farms are traditional farms where the dedication and care of the Iberian animal translates into the quality of San Ingelmo hams and sausages.
The San Ingelmo Iberian acorn-fed loin, made from free-range pork loin fed on acorns, matures for 75 days in Guijuelo, standing out for its flavour and marbling. Store it between 2 and 7 ºC and leave it at room temperature before eating.
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