100% Acorn-Fed Iberian Lomito, Maldonado
100% acorn-fed Iberian loin, the king of cured meats
The 100% acorn-fed loin comes from 100% Iberian-breed pigs, fed on natural feed, natural pasture and acorns. Also known as cured stuffed loin or caña de lomo, it is a cured sausage-style product that is “stuffed” into natural or artificial casing and then goes through different maturation and drying stages before being served at the table.
100% acorn-fed Iberian loin is one of the noblest cuts of the pig. It is made in the same way as whole pork loin, without the outer fat, marinated and stuffed into natural casing. It is very rich in protein. In fact, it is recommended during childhood, adolescence and pregnancy for its beneficial contribution to the body. For sports lovers, it is also highly recommended, as it helps develop muscle mass. A truly healthy product.
Technical sheet:
Rearing and feeding: Maldonado loin comes from purebred Iberian pigs, raised free-range with the utmost care on the company’s own dehesa pastures in Alburquerque, Badajoz (Extremadura). During the montanera season, they feed on acorns; outside this period, on the grasses and roots typical of La Dehesa. The animal’s rearing and feeding are fully certified by independent certification bodies.
Production: Made from the most highly prized meats for their quality, from purebred Iberian pigs, like Maldonado hams. Entirely artisanal production using ancestral techniques.
Quality: Manuel Maldonado transmits all his passion for the world of pure Iberian pork into the product, using a fully artisanal process and technology always at the service of gastronomic excellence.
Production area: Alburquerque, Badajoz (Extremadura).
Quantitative/qualitative composition: Pure acorn-fed Iberian pork lomito, salt, spices, sugars (dextrose and lactose), preservatives (E-250, E-252), antioxidants (E-300, E-301). CONTAINS LACTOSE. GLUTEN-FREE.
Organoleptic characteristics: Irregular shape and variable length. Firm and compact consistency to the touch. Externally, the casing is fitted to the product over its entire surface and may be covered with the flora common to this type of product. Homogeneous and smooth when sliced, the muscle mass is continuous, showing varying degrees of fat infiltration and its characteristic marbled appearance.
Nutritional value (100 g): CARBOHYDRATES: 0.8%. PROTEINS: 39.8%. FATS: 17%. Kcal-KJ: 315 Kcal / 1318 KJ
Best-before date: 2 years. Store in a cool, dry place.
Labeling: White and black label.
Packaging: Vacuum-packed.
Tasting note: 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 and that distinctive, unmistakable marbling.
It has an exquisite marinade perfected over generations with natural spices and extraordinary intense pimentón de la Vera: savory, 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 delicate flavor.
Pairing: At Made in Spain Gourmet we recommend pairing it with Verdejo wines such as Menade or Curioso, and with premium cavas. Fruity wines and oloroso wines such as those from Lustau. are also excellent. Always serve 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 tile for about 15 minutes so it reaches room temperature. That way, all the notes of its fantastic flavor can be appreciated in the mouth.
Pure Spanish delicatessen.
If you are interested in buying the finest Spanish Iberian loin, Made in Spain Gourmet is the best store for Spanish gourmet products, because it also offers Black Label Iberian chorizos: the best, the most select.
Stages in making Iberian loin
Iberian loin goes through four production stages:
Marinating the loin: in this stage, the loin is seasoned and the necessary spices are added to give it its characteristic flavor.
Draining the loin: all the loins are left to drain for a period of time so that they retain only the necessary amount of ingredients.
Curing the loin: the curing process is key to ensuring the loin’s quality.
Drying the loin: during drying, the loin acquires the texture and flavor nuances characteristic of this type of cured meat. The finest-quality loin is dried naturally, taking advantage of the climatic conditions of certain areas of Spain. This translates into around 6 months of curing.
How we select Iberian loins at Made in Spain Gourmet
Only the finest loins reach this process, and this is a very important factor when making a quality 100% acorn-fed Iberian loin.
They must already be impeccable fresh pieces which, after marinating, are stuffed into natural casing to dry in a hood over the heat of holm oak wood. This is the best complement to their aroma and flavor, as it emphasizes their characteristic notes.
The 100% Iberian-breed pigs we offer at Made in Spain Gourmet have been fed exclusively on natural feed, natural pasture and acorns.
100% Iberian-breed pigs are raised free-range during the montanera season, when the pigs are fattened and can reach up to 180 kilos. This freedom gives them relaxation and a unique 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 acorn-fed Iberian loin, it is because you are a demanding consumer and you know that you want the best. An exclusive product where the most important thing is maximum quality. And its price? The best on the market, because it comes directly from the producer, from some of the finest in our country: the most professional and those who respect traditions and artisanal production, the only ones we work with.
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