Made from the meat of acorn fed iberico pigs that have fattened up on the dehesa of south western Spain, the cured, loin of iberico de bellota pigs is considered to be one of the finest pieces of charcuterie produced in Spain.
The fresh loin is marinated in salt, pepper and paprika, stuffed into natural casing and cured for 3 months to produce a rich, sweet piece of charcuterie with a long aftertaste.
Whole piece with an approximate weight of 600 - 700g
|Nutrition -||Per 100g|
|Energy||1787kJ / 427kcal|
|of which saturates||15.3g|
|of which sugars||0g|
|* Typical values per 100g|
Señorio de Montanera is a company based in Badajoz, Extremadura, which was founded by a group of ibérico pig breeders. Their aim was to create a business that would control each step of the process of producing ibérico ham, from birth to the final product. They specialise in the production of DOP, acorn-fed hams.
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