Thus, the Ibérico Loin, simply breaded, grilled or gently pan fried with a touch of olive oil, always turns out to be a delicacy. This cut of meat is relatively lean in fat, as can be seen in the nutritional values, which stand at more than 60% unsaturated fat, mainly oleic acid just like olive oil. It is precisely this oleic acid, predominant in the Ibérico pig fat, which through a multitude of studies has been associated with beneficial effects on cardiovascular health (reducing LDL levels and increasing HDL).
Quite often the entire Ibérico pork loin joint is roasted whole, just in the fashion we are proposing today. Normally it is eaten piping hot, although today we will explain how to roast it and then preserve it so that the whole family can enjoy it as a homemade Ibérico cold meat.
Ingredients: Sierra de Codex Ibérico Pork Loin Joint and a touch of olive oil.
Condiments: Garlic, Orange Peel Zest, Black Peppercorns and Salt.
There are no secrets to roasting an Ibérico Pork Loin Joint. The key resides in the condiments that each one prefers. This time we have used black pepper, garlic and orange peel zest pounded in a mortar. This breaks up the peppercorns without pulverizing them so that we encounter luscious chunks of pepper.
La lista de posibles ingredientes para el condimento es tan grande como la variedad en los gustos de cada cual. Para los más clásicos: mostaza “antigua” y miel, tomillo, romero, ralladura de limón… Para los más atrevidos: jengibre, salsa de soja, anís estrellado,… las combinaciones son infinitas.
Preparation is very easy, as once all the ingredients are pounded up, all you have to do is rub them into the pork loin joint, ensuring that there is a good amount of coating on the surface of the joint.
Then you pop it straight into the preheated oven, first adding a few drops of olive oil. First it goes into a rather hot oven (180-200 ºC) to seal in the juices and then the temperature is reduced to a moderate level (150-160 ºC) until it is completely cooked. If you do not have a meat thermometer that allows you to control the point to perfection, then simply calculate 40 minutes per kilogram of Ibérico Pork Loin Joint, although keeping in mind that these times are merely for reference purposes and the time can be adapted to the individual taste of each cook.
Once the desired point is reached (we consider that its best point is just medium-rare, being slightly rosy pink in the middle) we allow the meat to rest without cutting or piercing it so that it will retain all its juices. Once the roast is settled and the temperature has reached room temperature, you wrap it up tightly in cling film and it goes directly into the refrigerator.
When it comes time to serve it, all you have to do is slice it up thinly. This cold meat is ideal in sandwiches, as a tapa or as part of an entrée. And if you don’t use it all up, all you have to do is wrap it back up in cling film and pop it into the refrigerator for the next time. If you ensure good hygiene and handling habits it can be kept for up to week, although have no doubt that it will be eaten up much sooner and will never last that long in the refrigerator!