Weight: 1 to 2 Kg (in lower weights can be cut pieces)
Healing: from 3 months.
The Iberian Loin Bellota is a sausage made of artisan form of a corresponding to the lumbar muscle mass, known as lomo whole piece. Being Iberian pigs reared in freedom, streaks of fat asymmetric get an intense flavor on the palate appreciated.
For its preparation, external fat and tendons removed, then it marinates and finally stuffed and cured in natural drying.
Iberian pigs IBISMA SL enter montanera in the pasture with a 50kg weight and leaving more than 150kg after being fed a quantity of acorns ranging from 6 to 10 kg per day per animal around a kilo of herbs. Acorn owns 80% oleic acid, which together with the exercise they do in nature, makes the cholesterol level is not too high and that this type of fat have a positive impact on the body.
The Iberian pork loin, made the old way, spends more than three months in natural drying of Salamanca with strict quality control, traceability and regular analytical.
The number of parts is limited and different each year.
Red Label - Iberian, acorn fed
The mother is 100% Iberian and the father has some crossover.
Acorn - In its fattening stage is fed exclusively on acorns, herbs and tubers