Acorn-fed Iberian presa is one of the most exquisite cuts from the Iberian pig. In the case of acorn-fed animals, it is a cut that is intensely exercised during the montanera season, which substantially enriches the exceptional quality of its meat.
Made by hand with a natural seasoning based on condiments and spices, rooted in the experience and know-how of Señorío de Montanera. In the tradition of Extremadura, this product is known as “Lomito ibérico de bellota”.
Once sliced, it shows a vivid red color, with nuances ranging from a bright ruby tone to a muted vermilion, interwoven with the marble-like pattern of its infiltrated fat. Its texture is juicy and melts on the palate, reaching every corner of the mouth with a persistent natural acorn flavor. The presence of one of Extremadura’s most traditional products, Pimentón de La Vera, contributes substantially to achieving a sublime aroma.
Presented vacuum-packed in a gift box.
Gluten-free, lactose-free and allergen-free product.
Technical sheet:
Ingredients: 100% Iberian acorn-fed pork presa de entraña, salt, paprika, spices and spice extracts, dextrose, preservatives (E-252 and E-250), antioxidant (E-301).
Special storage conditions: Keep refrigerated at a temperature below 7ºC. Directions for use: Non-edible casing; remove before consumption. Open the vacuum pack 15 minutes in advance. If the whole piece is not consumed, it is recommended to keep it refrigerated again (below 7ºC) inside its original bag. Discard the first slice when resuming consumption. The ideal serving temperature should be between 18 and 24ºC.
Average nutritional value per 100g
- ENERGY VALUE 1450kJ/347kcal
- FAT 24,57g
- Of which: Saturated 9,64g Monounsaturated 13,46g Polyunsaturated 1,41g
- CARBOHYDRATES 0g
- PROTEIN: 31,1g
- Salt: 5,25g
Storage: Store in a dry place away from direct contact with any heat source. We recommend placing it in a cupboard or pantry, so it does not need to be kept in the refrigerator.
Best before: 1 year from the production date. Once opened, it is recommended to let it rest for 15 minutes before consumption.
Tasting note: Smooth, unctuous texture. A very pronounced and persistent flavor, accompanied by a highly distinctive 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 degree of fat infiltration and that unique, unmistakable marbling.
It has an exquisite marinade perfected over generations with natural spices and an extraordinary, intense Pimentón de la Vera: savory, with a smoky touch thanks to the paprika and the curing process. The acorn diet of the pig is clearly noticeable. 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 premium cavas. Fruity wines also work beautifully, as do oloroso wines such as those from Lustau. Always serve it with sourdough bread or crackers, and a little extra virgin olive oil drizzled over the bread or crackers; it is delicious.
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. It also offers black-label Iberian chorizos: the finest and most select.
Stages in the production of 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 producing a high-quality loin.
Drying the loin: during drying, the loin develops 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 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 best loins reach this process, which is a very important factor when producing a high-quality 100% Iberian acorn-fed loin.
They must be impeccable pieces even when fresh; after marinating, they are stuffed into natural casings and dried in a chamber with the warmth of holm oak wood. This is the perfect 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, the period when the pigs fatten on acorns. They can reach up to 180 kilos. This freedom gives them a unique sense of ease and quality of life, which is reflected in the quality of the meat.
A 100% Iberian acorn-fed loin usually has a minimum curing time 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 discerning consumer and you know that you want the very best. An exclusive product where the most important thing is maximum quality. And the price? The best on the market, because it comes directly from the producer, from among the best in our country: the most professional artisans, those who respect traditions and handcrafted production, and the only ones we work with.
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