Acorn-fed Iberian loin from 100% Iberian pigs raised in freedom in the best holm oak pastures. Rigorously selected and fed on acorns during the ‘montanera’ season, completing their diet with grass, natural pasture and fruits of the ground.
Marinated and seasoned with natural spices and then stuffed into casings.
Natural and slowly curing process in our drying rooms for approximately 4 months.
Product presentation: half piece vacuum-packed.
Approximate nutritional information per 100g
Energy value 1197 KJ/ 286 Kcal
Fat 15.5 g
of which saturated 5.5 g
Carbohydrate 0.9 g
of which sugars <0,5 g
Protein 35.8 g
Salt 3,8 g
*All the Iberian products manufactured by Jamones Benito Pérez are certified gluten-free products and are therefore suitable for coeliac.
Keep in the fridge at a temperature between 0ºC and 8ºC.
Whenever you want to eat it, take it out of the fridge, cut the quantity you would like to consume and throw away the plastic bag.
Afterwards, if you wish to consume it slowly, so that the piece does not cure excessively, store the remaining piece in the fridge wrapped in cling film and let the sliced piece to warm up for 1 or 2 hours before consumption.
However, if you are about to consume it in a short time or you prefer the product to cure more, leave it covered with a cloth in a cool, dry place.
Acorn-fed Iberian loin from 100% Iberian pigs raised in freedom in the best holm oak pastures. Rigorously selected and fed on acorns during the ‘montanera’ season, completing their diet with grass, natural pasture and fruits of the ground.
Marinated and seasoned with natural spices and then stuffed into casings.
Natural and slowly curing process in our drying rooms for approximately 4 months.
Product presentation: half piece vacuum-packed.
Approximate nutritional information per 100g
Energy value 1197 KJ/ 286 Kcal
Fat 15.5 g
of which saturated 5.5 g
Carbohydrate 0.9 g
of which sugars <0,5 g
Protein 35.8 g
Salt 3,8 g
*All the Iberian products manufactured by Jamones Benito Pérez are certified gluten-free products and are therefore suitable for coeliac.
Keep in the fridge at a temperature between 0ºC and 8ºC.
Whenever you want to eat it, take it out of the fridge, cut the quantity you would like to consume and throw away the plastic bag.
Afterwards, if you wish to consume it slowly, so that the piece does not cure excessively, store the remaining piece in the fridge wrapped in cling film and let the sliced piece to warm up for 1 or 2 hours before consumption.
However, if you are about to consume it in a short time or you prefer the product to cure more, leave it covered with a cloth in a cool, dry place.
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