| Unit Per Case | Average Weight | Unit Price |
|---|---|---|
Pork loin from Iberico pork, hand-trimmed and marinated with salt, pimento, garlic, nutmeg and olive oil is made into a sausage and air cured for 3 to 4 months. The meat, deep red from pimento and marble-like in appearance from the fat of the acorns, melts in the mouth, releasing a delicate flavor and a pleasant aroma that is uniquely Iberian.
$106.99
1.1 lb aprox
Acorns “Bellota”
Free Range Ibérico Pork
| Nutritional information | Per 100g |
|---|---|
| Calories | 100 |
| Calories from Fat | 60 |
| Total Fat | 6g |
| Saturated Fat | 2g |
| Trans Fat | 0g |
| Cholesterol | 30mg |
| Sodium | 400mg |
| Total carbohydrates | 0g |
| Sugar | 0g |
| Dietary Fiber | 0g |
| Proteins | 10g |
Ingredients: Ibérico pork loin, Salt, Paprika, less than 1% of: Sugar, Garlic, Sodium nitrite, Potassium nitrate, Sodium ascorbate. Beef collagen casing (non edible).
Acorn-fed 100% Ibérico Loin is a cold meat cured and handcrafted in Valle de los Pedroches. It’s derived from an entire piece of meat located in the lower back of the animal. It’s known to have a powerful and fragrant aroma, a faint maroon and ash colour with a defined sheen, and a lightly peppery and smoky flavour.
1.1 lb aprox
Acorns “Bellota”
Free Range Ibérico Pork
| Nutritional information | Per 100g |
|---|---|
| Calories | 100 |
| Calories from Fat | 60 |
| Total Fat | 6g |
| Saturated Fat | 2g |
| Trans Fat | 0g |
| Cholesterol | 30mg |
| Sodium | 400mg |
| Total carbohydrates | 0g |
| Sugar | 0g |
| Dietary Fiber | 0g |
| Proteins | 10g |
Ingredients: Ibérico pork loin, Salt, Paprika, less than 1% of: Sugar, Garlic, Sodium nitrite, Potassium nitrate, Sodium ascorbate. Beef collagen casing (non edible).
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