Information about Sliced 100% Iberian acorn loin. Salamanca
100% Iberian acorn loin. Don Ibérico, is the result of years of experience in the meat tradition of Guijuelo
Product made with the ileospinal muscle of the pig, practically free of external fat, salted, marinated and stuffed in permeable natural or artificial casings.
This loin has gone through a natural curing process that begins with an oreado in oak wood and then a minimum of 70 days of curing that ensures a characteristic smell and flavor.
(The price does not include the possible decoration)TECHNICAL DATA SHEET Sliced 100% Iberian acorn loin. Salamanca
- Weight
- 0.4 kg
- Presentation
- Vacuum-packed sachets of 80 gr
Vacuum packing.
- Category
- Acorn
- Racial purity
- 100% Iberian
- Feed
- Acorn
- Handling
- Raised in freedom in the Dehesa
- Minimal Healing
- 70 days minimum
- Appellation of origin
- Jamón Ibérico non-PDO
- Prepared in
- Salamanca
- Delivery in
- 48 hours
- Allergen Information
- Gluten and lactose free
- Ingredients
- Iberian acorn-fed pork loin, salt, garlic, oregano, paprika, sugar, antioxidant (E-301), acidity regulator (E-331iii), preservatives (E-252 and E-250)
- Health Registration
- Don ibérico. Spain 10.13159/SA
Product Sheet Notice
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The DON IBÉRICO brand is the result of the good work over four generations with the innovations that the latest technologies bring to guarantee you the best quality of authentic Don Ibérico Ham.
In Don Ibérico the following are joined:
1. Tradition in the jamón ibérico.
A family that has not changed one iota the way of understanding and elaborating the jamón ibérico.
2. Passion in the art of making Iberian products.
The people who make up the Don Ibérico team put their soul into each piece during every moment that the ham or sausage passes through their facilities in Guijuelo.
3. Craftsmanship.
Sausages with a touch of smoke, stacked on the ground at a maximum of two heights. Window opening and closing controlled daily. All to guarantee a homogeneous and unique flavor.
4. 100% ibérico quality of bellota.
The application of the most modern technologies to ensure a unique control in the final product sector.
The 100% bellota Lomo ibérico Don Ibérico is a traditional sausage product from Guijuelo, made from the ileospinal muscle of the pig. It is cured for a minimum of 70 days in holm oak wood to obtain its characteristic smell and taste.