Cured Ibérico Loin
Lomo Ibérico Adobado
The macerated and cured Ibérico Loin is particularly tasty because of the traditional formula that is used for its maceration and it is also very juicy due to its high fat marbling. It is used in the kitchen in many diverse ways. Normally it is sliced to taste and then pan fried or grilled. It is by far the star in many small bites and sandwiches, representing a simple and easy way to come up with a delicious lunch or dinner with minimal effort.
This is one of the most traditional Ibérico pork cuts, while in turn it is also rather difficult to find, reason being that an important number of pieces are sold already macerated, cured and packed, representing one of the most highly appreciated cold meats among the consumers.
It is the longest muscle of the Ibérico pig, running the whole length of the rib rack. It is partially free of external fat, yet it stands out because of its beautiful fat marbling.
- Includes lactose
- Fresh product
- Frozen product
|de las cuales ácidos grasos saturados
|Hidratos de carbono
|de los cuales azúcares
and enjoy it at home.