25,30 € VAT included
0,6 – 0,7 kg
The César Nieto 50% Ibérico Acorn Fed Loin is considered to be one of our star products by our clients. It is produced with one of the most estimable cuts of the Ibérico Pig: the pork tenderloin. The loin is traditionally stuffed into natural pork casings, before which it is prepared with natural ingredients (Torrevieja Salt Lake salt, Vera Paprika and garlic). Apart from the characteristics of the Ibérico Acorn-Fed Loin: its rosy colour, juiciness and marbled veining, our traditional recipe for the adobo offers up an entire range of flavour hues.
This César Nieto Ibérico Acorn-Fed Loin is obtained as of selected crossbreading of the Ibérico Pig, reaching 50% Ibérico Breed in its genetics. Our drifts exclusively feed on grass and acorns while free-ranging in the Salamanca and Extremadura Dehesas (meadowlands). Their production is completely traditional, using our own adobo recipe that has been our standing tradition for more than five decades now. Guijuelo’s microclimate, which stands at an elevation of a thousand metres above sea level is the reason why our drying sheds and cellars in Guijuelo are the perfect location for their slow curing process of almost 6 months.
Curing period: 6 months
Allergens: gluten free | lactose free
Ingredients: Pork tenderloin, salt, paprika, garlic, oregano, sugar, dextrose, antioxidants (E-300, E-331iii), Preservatives (E-252, E-250)
Nutrition facts (100g): Energy: 1018kJ/243 Kcal; Fats: 10.1g of which saturated fats: 3,79g; Carbohydrates: 0.5g of which Sugar: 0g; Proteins: 37.4g; Salt: 5.02g