Señorío de Montanera’s organic 100% Iberian acorn-fed loin is based on a traditional Extremaduran recipe, made in a completely natural and artisanal way, with no additives or artificial preservatives. It is made from 100% Iberian acorn-fed pigs raised on dehesas certified as organic farms, whose production helps preserve the environment.
Pure organic Iberian pigs are raised on dehesas certified as organic farms, where they are fed natural and organic feed before entering the montanera season, when they will consume only acorns and the natural resources of the dehesa.
With no external fat, this organic 100% Iberian acorn-fed loin shows a red color when sliced, slightly purple in tone, with a finely sculpted marbling of infiltrated fat that makes it tremendously juicy. Its intense aroma reflects the purest values of the dehesa. And its natural flavor radiates a pronounced acorn taste that lingers on the palate with outstanding quality.
Señorío de Montanera organic cured meats contain no preservatives or artificial additives, and are labeled with the European Union organic food seal.
It is presented in two vacuum-packed halves with a gift case. The piece includes the black seal of the Iberian standard, identifying it as a 100% Iberian acorn-fed loin.
Gluten-free, lactose-free, and allergen-free product.
Technical sheet:
Ingredients: Organic 100% Iberian acorn-fed loin (196g/100g finished product), salt, paprika, and garlic.
Special storage conditions: Keep refrigerated at a temperature below 7ºC.
Directions for use: Non-edible casing; remove before consuming. Open the vacuum pack 15 minutes in advance. If the whole piece is not consumed, it is recommended to store it again in the refrigerator (below 7ºC) inside its own bag. Discard the first slice when resuming consumption.
The optimal serving temperature should be between 18 and 24ºC
Average nutritional value per 100g
- ENERGY VALUE 1786,50kJ/427,39kcal
- FAT 35,68g
- Of which: Saturated 15,28g Monounsaturated 18,51g Polyunsaturated 1,89g
- CARBOHYDRATES 1,09g
- PROTEIN: 26,56g
- Salt: 5,6g
Storage: Store in a dry place away from direct contact with any heat source. It is recommended to keep it in a cupboard or pantry, so it does not need to be refrigerated.
Best before: 1 year from the date of production. Once opened, it is recommended to consume it after allowing it to sit for 15 minutes.
Tasting note: Smooth, unctuous texture. Very pronounced and persistent flavor, accompanied by a highly characteristic aroma full of nuances. The very nature of this piece, from an Iberian pig that has completed two acorn montanera seasons, gives it a high level of fat infiltration, creating its distinctive and unmistakable marbling.
It has an exquisite marinade perfected over generations with natural spices and an extraordinary intense, flavorful Pimentón de la Vera with a smoky touch, thanks to the paprika and its curing. You can tell the pig was fed on acorns. During the careful airing process, the loin develops its firmness, soft reddish color, characteristic aroma, juiciness, and refined flavor.
Pairing: At Made in Spain Gourmet, we recommend pairing it with Verdejo wines such as Menade or Curioso, and premium cavas. Also fruity wines and oloroso wines such as those from Lustau. Always enjoy it with sourdough bread or crackers, with a little extra virgin olive oil on top of the bread or crackers—it is delicious.
Remember that it should be opened and left to rest on a plate or serving board for about 15 minutes so it reaches room temperature. This way, all the notes of its fantastic flavor will be found in the mouth.
Pure Spanish delicatessen.
If you are interested in buying the best Spanish Iberian loin, Made in Spain Gourmet is the best store for Spanish gourmet products, because it also offers black-label Iberian chorizos, the finest and most select.
Production phases of Iberian loin
Iberian loin goes through four production phases:
Marinating the loin: in this phase, the loin is marinated and the necessary spices are added to give it its characteristic flavor.
Draining the loin: all the loins are left to drain for a while so they retain only the required amount of ingredients.
Curing the loin: the curing process is key to achieving a quality loin.
Drying the loin: during drying, the loin acquires the characteristic texture and flavor nuances of this type of cured sausage. The highest-quality loin is dried naturally, taking advantage of the climatic conditions in certain areas of Spain. This translates into about 6 months of curing.
How we select Iberian loins at Made in Spain Gourmet
Only the best loins reach this process, and this is very important when producing a quality 100% Iberian acorn-fed loin.
They must be impeccable pieces even when fresh; after marinating, they are stuffed into natural casing and dried in a hood with the warmth of holm oak wood. This is the best complement to their aroma and flavor, because it emphasizes their characteristic notes.
The 100% Iberian-breed pigs we offer at Made in Spain Gourmet have been fed only natural feed, natural pasture, and acorns.
100% Iberian-breed pigs are raised free-range during the montanera season, the pigs’ fattening period, when they can reach up to 180 kilos. That freedom gives them a unique level of relaxation and quality of life, which is reflected in the quality of the meat.
A 100% Iberian-breed acorn-fed Iberian loin usually has a minimum curing period of 6 months.
Why 100% Iberian loin is the only choice at Made in Spain Gourmet
If you are looking for a 100% pure Iberian acorn-fed loin, it is because you are a demanding consumer and you know that you want the best. An exclusive product where maximum quality is what matters most. And its price? The best on the market because it comes directly from the producer, from the finest in our country, the most professional producers who respect tradition and artisanal methods—the only ones we work with.
Would you like to treat yourself? Would you like to give an unforgettable gift? Or simply enjoy life as you deserve.
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