Macerated and
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

Valor energético 156 Kcal/100g
653 KJ/100g
Grasas 7.9g/100g
de las cuales ácidos grasos saturados 3.0g/100g
Hidratos de carbono < 0.5g/100g
de los cuales azúcares < 0.5g/100g
Proteínas 21.2g/100g
Sal 1.08g/100g

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