5 Stars Premium Intense Spanish Loin - Pack 80 gr | Enrique Tomás ©

Regular price: 10,63 €
Regular price
Sale price: 10,63 €

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Product variants

Bellota 100% raza ibérica
Food: Feed + Cereals + Acorns + Herbs + Wild Plants
May contain traces of milk protein and soy protein.

Elegant sachet with 80 grams of exquisite Iberian sausage, sliced by professional Jamón artisans and with an intense flavour. This product is made with a whole pork loin, without external fat, marinated with a dressing prepared with paprika, garlic, oregano and olive oil. The lomo is a stuffed piece, which means that it has been cured inside the natural pork gut, like a whole piece, without chopping. Just like the Jamón 5 stars of intense flavour, the Pata Negra sausages are also a delicacy like this Lomo 5 stars of intense flavour as well. The lomo is a unique product of Spanish gastronomy and is obtained from Iberian pigs fed freely on acorns and wild herbs during the Montanera in the Iberian meadows.

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DESCRIPTION

Lomo: the King of cured meats

As the common saying goes, "every part of the pig is used up" and without a doubt, the loin of pork is one of the noblest products obtained from the pig. This delicious sausage is a delicacy that is usually not missing on the table during special occasions and one of the indispensable components of a good Christmas hamper.

The sausage known as lomo is made from salt-cured pork loin, but unlike pork legs, which are also salt-cured, it is seasoned with garlic, oregano and paprika. The loin is "stuffed" into a pig's intestine for dry curing.

Spanish cured meats

The Spanish gastronomy is world famous and its cured meats, together with the Jamón Ibérico, are one of the protagonists of this popularity. Each region and town has its own products and, above all, the traditional preparation and local flavours are valued: chorizos, fuet, salchichón, chistorra and other wonders that many of us could not do without.

When we speak of cured meats we refer to a processing technique, therefore, what is known as cold meat is not sausage, nor can our beloved jamón be considered as such. To make a good sausage you need meat from different parts of the pig (lean areas and fat) and seasonings that can vary according to each cook and/or product to be prepared. Once all the ingredients have been combined, the mixture is stuffed into a natural or artificial casing, as the case may be, and allowed to cure for as long as it needs to acquire its colour, flavour and texture.

Intense lomo

This lomo, world famous is the easiest to recognize of the four origins. This flavour is forceful, emphatic and simply amazing. Buying this lomo is synonymous of the intensity, its smoky nuances make this a tasty and unforgettable lomo, ideal to delight the most demanding palates.

NUTRITIONAL INFORMATION