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The Lomo Doblao de Maextre is a jewel of Extremaduran gastronomy, recovered from an almost forgotten traditional recipe.
This unique loin is folded and stuffed into natural casing, lightly marinated with a unique artisanal recipe. It comes from Iberian pigs of between 15 and 18 arrobas, raised with care.
At Maextre, we focus on the exceptional quality of our products, with a minimum curing period of 10 months. Doblao Loin reaches its maximum splendor between 14 and 16 months of curing, guaranteeing an incomparable flavor and texture.
(The price does not include the possible decoration)
Product Sheet Notice
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Maextre is a family project dedicated to the production of the highest quality Ibérico bellota pork. Our story begins with the sale of La Matilla, a farm located in the heart of the Dehesa de Extremadura, between the Cañada Leonesa Occidental and the cattle line that connects Cáceres with Trujillo.
At Maextre, we pride ourselves on raising 100% Iberian pigs that live in a state of semi-freedom in the rich and extensive Dehesa de Extremadura. Our pigs belong to the exclusive hairless lineage, developed through our own genetic line, which guarantees the homogeneity and excellence of each product we offer.
Unsurpassed Quality: Our commitment is to offer products from the Ibérico 100% ibérica breed bellota Pig, grown with care in a natural and sustainable environment.
Maximum Guarantee: At Maextre, every product is a promise of quality. Thanks to our own genetic line, we ensure the purity and excellence of our 100% Iberian pigs.
Maextre's products include a variety of meats and sausages derived from the Pork Ibérico of bellota. Each of them is the result of meticulous care and a family tradition that has been perfected over the years.
The Lomo Doblao de Maextre is a gastronomic jewel from Extremadura, made with Iberian pigs of between 15 and 18 arrobas. This loin is folded and stuffed into natural casing, marinated by hand, and cured between 10 and 16 months to reach its maximum flavour and texture.
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