DESCRIPTION
The Cebo de Lomo de Cebo 50% iberian breed is obtained from Iberian pigs reared on livestock farms in Ledesma and Arribes del Duero.
This Iberian pork loin 50% is the result of the careful rearing of Iberian pigs with a diet based on cereals and natural feed, which gives it its unequalled flavour and delicate texture.
The smell and taste of Iberian pork loins and sausages from Puente Robles are so characteristic and unique thanks to their curing in the pure air and shade provided by the Arribes del Duero.
This is the product made from the beginning of the ileospinal muscle of the pig, practically free of external fat, salted, marinated and stuffed into natural or fibran casings, stapled or tied at one end and which has undergone an appropriate curing process to give the product excellent flavours and odours.
Taste the excellence of ibérico in every mouthful.
Meat product.
Consumption
To enjoy the full flavour of the 100% Iberian lomito de bellota, we recommend consuming it at approximately 24°C.
If it is packaged, we recommend removing it from its packaging and leaving it at room temperature for 30 minutes before serving. If it has been kept refrigerated, this time can be increased to 2 hours.
Storage
Sliced or sliced loinStore chilled at 4-10°C. When ready to eat, leave to cool for 10 minutes.
Feeding
Cereals and natural feedstuffs.
Healing time
Aged for 6 months in the shade of the Arribes del Duero.
INGREDIENTS
Lomo de Cebo 50% Iberian pork loin, paprika, common salt, natural spices, preservatives (E252 potassium nitrate and E250 sodium nitrate), antioxidants (E301 sodium ascorbate), fibrant casing.
| NUTRITIONAL VALUES | AVERAGE VALUE PER 100 G. |
|---|---|
| Energy Value (Kj.) | 1971 Kj. |
| Energy Value (Kcal.) | 476 Kcal. |
| Fats | 48.3 g. |
| Of which saturated fatty acids | 23.54 g. |
| Carbohydrates | 0.5 g. |
| Of which sugars | 0.5 g. |
| Proteins | 41.3 g. |
| Salt | 3.65 g. |
RECOMMENDATIONS
Keep in a cool, dry place away from direct sunlight.
DESCRIPTION
The Acorn-fed Iberian Pork Loin 100% Iberian breed is obtained from 100 % purebred Iberian pigs reared on livestock farms in Ledesma and Arribes del Duero.
This Lomo de Bellota Ibérico 100% is the result of the careful breeding of Iberian pigs with a diet based on herbs, wild plants and acorns, which gives it its unique flavour and delicate texture.
The smell and taste of Iberian pork loins and sausages from Puente Robles are so characteristic and unique thanks to their curing in the pure air and shade provided by the Arribes del Duero.
This is the product made from the beginning of the ileospinal muscle of the pig, practically free of external fat, salted, marinated and stuffed into natural or fibran casings, stapled or tied at one end and which has undergone an appropriate curing process to give the product excellent flavours and odours.
Taste the excellence of ibérico in every mouthful.
Meat product.
Consumption
To enjoy the full flavour of the 100% Iberian acorn-fed pork loin, we recommend consuming it at approximately 24°C.
If it is packaged, we recommend removing it from its packaging and leaving it at room temperature for 30 minutes before serving. If it has been kept refrigerated, this time can be increased to 2 hours.
Best before: 16 months
Storage
Sliced or sliced loinStore chilled at 4-10°C. When ready to eat, leave to cool for 10 minutes.
Feeding
Herbs, wild plants and acorns.
Healing time
Aged for 6 months in the shade of the Arribes del Duero.
INGREDIENTS
Iberian acorn-fed pork loin, paprika, common salt, natural spices, preservatives (E252 potassium nitrate and E250 sodium nitrate), antioxidants (E301 sodium ascorbate), fibrant casing.
| NUTRITIONAL VALUES | AVERAGE VALUE PER 100 G. |
|---|---|
| Energy Value (Kj.) | 1971 Kj. |
| Energy Value (Kcal.) | 476 Kcal. |
| Fats | 48.3 g. |
| Of which saturated fatty acids | 23.54 g. |
| Carbohydrates | 0.5 g. |
| Of which sugars | 0.5 g. |
| Proteins | 41.3 g. |
| Salt | 3.65 g. |
CONSERVATION AND SHELF LIFE
Whole piece preservationUnopened 6 months, once opened or in humid areas we recommend that it should be within one month.
RECOMMENDATIONS
Keep in a cool, dry place away from direct sunlight.
