SPANISH CURED LOIN EXTRA
Description
The Spanish Cured Loin Extra is obtained from pigs raised in Ledesma and Arribes del Duero.
This Spanish Cured Loin Extra is the result of a careful breeding of pigs with a diet based on natural feed and cereals, which gives it its flavor and texture.
The smell and taste of Puente Robles Iberian pork loins and sausages are so characteristic and unique thanks to their curing in the pure air and shade provided by the Arribes del Duero.
It is the product elaborated with the beginning of the ileospinal muscle of the pig, practically free of external fat, salted, marinated and stuffed in natural or fibran casing, stapled or tied at one end and which has undergone an appropriate curing process to give the product excellent flavors and smells.
Taste excellence in every bite.
Meat product.
Consumption
To enjoy the full flavor of the 100% Iberian acorn-fed pork loin, we recommend consuming it at approximately 24°C (75°F).
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 may increase up to 2 hours.
Best before: 13 months
Storage
Whole pieces: store in a dry place, with little light and without direct sunlight, and at an ambient temperature of 16°C -25°C.
Cut or sliced loin: store in a cool place between 4-10°C. When ready to eat, allow to cool for 10 minutes.
Feeding
Natural feed and cereals.
Curing time
Total curing time of 6 months in the shade of the Arribes del Duero.
Pork loin, paprika, common salt, natural spices, sugars, dextrose, preservatives (E252 potassium nitrate and E250 sodium nitrate), emulsifiers (E301 sodium ascorbate) and fibrant type 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. |
Whole piece conservation: unopened 6 months, once opened or in humid areas we recommend you to be before one month.
All pieces are vacuum packed.
Sold by half pieces of 0.400 kg, 0.500 kg, 0.600 kg and whole pieces of between 1 kg and 1.2 kg. All weights are approximate.
Keep in a cool, dry place protected from direct sunlight.
You may be interested in
You may also be interested in these hams and sausages.
