100% acorn-fed Iberian lomo, the king of cured sausages
100% acorn-fed lomo comes from 100% Iberian-breed pigs that have been fed natural feed, natural pasture and acorns. Also known as lomo embuchado or caña de lomo, it is a cured sausage that is “stuffed” into natural or artificial casing and then goes through different maturation and drying stages before being served.
100% acorn-fed Iberian lomo is one of the noblest cuts of the pig. It is prepared in the same way as a 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 nutritional contribution to the body. And for sports lovers it is more than recommended, as it helps develop muscle mass. A truly healthy product.
Technical sheet:
Rearing and Feeding: Maldonado lomo comes from purebred Iberian pigs, raised free-range and with the utmost care on the company’s own Dehesas in Alburquerque, Badajoz (Extremadura). During the montanera season they feed on acorns and, outside this period, on the grasses and roots of La Dehesa. The animal’s rearing and feeding are fully certified by independent certification bodies.
Production: Made from some of the most prized meats for their quality, from purebred Iberian pigs, like Maldonado hams. Fully artisanal production using ancestral techniques. It is cured for around 6 months.
Quality: Manuel Maldonado conveys all his passion for the world of pure Iberian pork into the product, using a fully artisanal process with technology always at the service of gastronomic excellence.
Quantitative/qualitative composition: Pure acorn-fed Iberian pork loin, salt, spices, sugars (dextrose and lactose), preservatives (E-250, E-252), antioxidants (E-300, E-301). CONTAINS LACTOSE. GLUTEN-FREE.
Production Area: Alburquerque, Badajoz (Extremadura).
Nutritional information:
- Energy value per 100 g of final product: 315 Kcal/1318 Kj
- Fat: 11.5 g
- Of which saturates: 2.3 g
- Carbohydrates: 1 g
- Of which sugars: 1 g
- Protein: 39 g
- Salt: 1.1 g
Containers/packaging: Vacuum packed. For transport, it is packed in cardboard boxes or an individual box.
Tasting note: The very nature of this piece, from an Iberian pig that has completed two acorn montanera seasons, gives it excellent fat infiltration, creating its distinctive and unmistakable marbling.
It has an exquisite marinade perfected over generations with natural spices and an extraordinary intense Pimentón de la Vera paprika, savory with a lightly smoky note, thanks to the paprika and the curing process. You can tell the pig was acorn-fed. During the careful airing process, the lomo develops its firmness, soft reddish color, characteristic aroma, juiciness and refined flavor.
Pairing: At Made in Spain Gourmet we recommend pairing it with Verdejo wines such as Menade or Curioso and premium cavas. Fruity wines and olorosos such as those from Lustau. It is also delicious with sourdough bread or crackers, topped with a little extra virgin olive oil on the bread or crackers.
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. This way, all the notes of its fantastic flavor will be fully appreciated in the mouth.
Pure Spanish delicatessen.
If you are interested in buying the best Spanish Iberian lomo, Made in Spain Gourmet is the best shop for Spanish gourmet products, because it also offers black-label Iberian chorizos: the finest, most select ones.
Stages in making Iberian lomo
Iberian lomo goes through four production stages:
Marinating the lomo: in this stage the lomo is marinated and the necessary spices are added to give it its characteristic flavor.
Draining the lomo: all the loins are left to drain for a period of time so they retain only the necessary amount of ingredients.
Curing the lomo: the curing process is key to achieving a quality lomo.
Drying the lomo: during drying, the lomo develops the texture and flavor nuances characteristic of this type of cured sausage. The best-quality lomo is dried naturally, taking advantage of the climate conditions of certain areas of Spain. This translates into around 6 months of curing.
How we select Iberian lomos at Made in Spain Gourmet
Only the best loins reach this process, and this is a very important factor when producing a high-quality 100% acorn-fed Iberian lomo.
They must already be impeccable fresh pieces which, after marinating, are stuffed into natural casing 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 pigs’ fattening period, when they 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 lomo usually has a minimum curing time of 6 months.
Why 100% Iberian lomo is the only choice at Made in Spain Gourmet
If you are looking for a 100% pure acorn-fed Iberian lomo, it is because you are a demanding consumer and you know that you want the very best. An exclusive product where ultimate quality matters most. And the price? The best on the market, because it comes directly from the producer—among the best in our country, the most professional, and those who respect tradition and artisanal production, the only ones we work with.
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