Iberian Loin Hernandez Jimenez

Known for its sublime tenderness and quality, the most delicious artisan lomo ibérico, (Iberico Loinc) . Pork loin is the piggy equivalent to the fillet or tenderloin cut of beef

Natural spices like paprika and pepper are used in the traditional production of this delicatessen

Weight: 1.2 kg

  • Cut: Lomo,Parte lomo

  • Diet: pork raised in extensive in the pastures and fed with cereals, wild plants and herbs..
  • Colour: characteristic colour ranging from pink to purplish-red and appearance on cutting of marbling fat throughout the flesh
  • Smell and Taste:Soft and delicate texture thanks to the fat infiltration coming from the acorn.
  • Packaging: Vacuum packed.
  • Expiry date:Minimum 4 months after delivery...
  • Curing: Cured slowly in natural drying houses for 4 months minimum.
  • Breed: 100 % iberico with duroc.
  • Origi n: Guijuelo, Salamanca
  • Producer: Hernandez Jimenez

Considered one of the noble parts of the Iberian pork. After being macerated between 3 and 5 days, pieces are stuffed into a gut

salt, paprika and other sypces used.

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