Slices of pure pleasure, with the unmistakable flavor of the montanera, in an exclusive tasting format that guarantees the highest quality and all the flavor of pure Iberian pork, as if freshly sliced.
At Señorío de Montanera, they are committed to the gastronomic heritage of Extremadura. The acorn-fed Iberian Doblado loin is based on a traditional recipe from southern Extremadura. Because it is made entirely by hand, this unique product had almost disappeared from our memory due to a lack of generational transmission.
The recovery of this recipe has been an artisanal process, perfected through significant research and development, resulting in sensory qualities capable of winning over any palate. Señorío de Montanera Doblado loin is made from a whole 100% Iberian acorn-fed pork loin, seasoned with garlic and salt, and covered with a very fine layer of 100% Iberian acorn-fed pork lard. When stuffed into the casing, the piece is folded in half, giving it its characteristic name, “doblado” or “folded.” Once stuffed, its outline is tied with cords that play an essential role in maturation. Because it is thicker than traditional Iberian loins, it requires a curing period of more than six months.
More than six months of curing are needed for the Doblado Loin to reach its optimal point of maturation. The expert hands of a Master Charcutier frequently supervise the condition of the pieces and tie their cords by hand.
Señorío de Montanera Doblado loin has the flavor of the most exquisite gourmet products. It stands out for an almost indescribable juiciness, with a texture that melts on the palate and fills the mouth with the purest flavors of the dehesa. As it contains no paprika, its light seasoning accentuates its powerful acorn flavor, similar to the aftertaste left by the finest acorn-fed Iberian ham.
A warm, persistent aroma, with exceptional juiciness; outstanding qualities that remain intact thanks to Señorío de Montanera’s exclusive protective-atmosphere packaging system.
Gluten-free, lactose-free, and allergen-free product.
Technical details:
Ingredients: 100% Iberian acorn-fed pork loin (194g/100g finished product), salt, 100% Iberian acorn-fed pork lard (3.6gr/100gr finished product) (100% Iberian acorn-fed pork fat and antioxidants E-320, E-321), spices, dextrose, preservatives (E-252 and E-250), and antioxidant (E-301).
Special storage conditions: Keep refrigerated 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 store it refrigerated again (below 7ºC) inside its original 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 1354kJ/324kcal
- FAT 20.47g
- Of which: Saturated 8.6g Monounsaturated 10.94g Polyunsaturated 0.93g
- CARBOHYDRATES 0g
- PROTEIN: 34.95g
- Salt: 5.38g
Storage: Store in a dry place away from direct contact with any heat source. We recommend keeping it in a cupboard or pantry; it does not need to be kept in the refrigerator.
Best before: 1 year from the production date. It is recommended to open the package 15 minutes before consumption.
Tasting note: Smooth, unctuous texture. Very pronounced and persistent flavor, accompanied by a highly characteristic aroma full of nuances. The nature of this cut, from an Iberian pig that has completed two acorn montanera seasons, gives it a high degree of fat infiltration and its distinctive, 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, gentle reddish color, characteristic aroma, juiciness, and fine flavor.
Pairing: At Made in Spain Gourmet, we recommend pairing it with Verdejo wines such as Menade or Curioso, and premium cavas. It also pairs beautifully with fruity wines and oloroso wines such as those from Lustau. Always enjoy it with sourdough bread or crackers, and a little extra virgin olive oil drizzled over the bread or crackers—it is absolutely delicious.
Remember that it should be opened and left to rest on a plate or serving tile for about 15 minutes so it can reach room temperature. This will allow all the notes of its fantastic flavor to come through on the palate.
Pure Spanish delicatessen.
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