The100% iberico bellota loinis one of the most valued pieces coming from the iberico pork.It is none other than the back of the animal, from which we obtain two pieces per animal, with an approximate weight of four kilograms. The100% iberico bellota loincan be commercialised either cured or fresh.
The most common presentation in which we will find the 100% iberico bellota loin is as “lomo embuchado” or “embutido”, as this is the format on which its differential value is better highlighted. The main difference between “embuchados” and “embutidos” is that the former are elaborated from complete pieces stuffed inside intestine skin while the latter follow the same process but coming from a minced mixture of lomo meat mixedwith other meats.
The“lomo embuchado ibérico”is obtained after cleaning the piece from all its cover fat. Once deprived of the outside fat it is kept during24 hours at a temperaturebetween 0º and 21ºC. Next it is marinated during approximately 48 hours. Once marinated it is stuffed into a piece of intestine skin of a calibre of around 50-80 mm. Following, it is hanged in a drawing room at a temperature of 18º to 21ºC and a relative humidity of 80-85 per 100 during 24-48 hours. Finally it follows a natural curing process in a natural cellar, just as the 100% ibérico bellota hams and shoulderhams do, although during a much shorter period, which in this case only amounts to 3 to 4 months. The end result is a long piece of cold meat which can weigh between 800 and 1,3kg (in the case of the 100% iberico pig).
The loin of iberico porkis elaborated using a combination of different ingredients such as paprika, garlic, oregano, lemonand even a bit of olive oil and not only salt, as opposed to the hams and shoulder hams.Depending on the ingredients used we can find two types of loin:the classic lomo which uses paprika and the natural or white lomo which doesn’t use it. In addition to taste, more or less intense, the main difference between these two types of loin is their colour; while the traditional piece is a faded red on the outside and a bright red in the inside, the natural lomo is whitish both inside and outside.
As to the use of the loin of pork fresh, as we indicated at the beginning of the article, it is less frequent to find pieces coming from 100% ibérico pork;most fresh pieces will come consequently from mixed porks fed with feed.
In any case,when it is offered fresh, it is a piece of great value and size, morphologically long and rectangular, as it is made from the intrinsic muscles of the back. The cinta de lomo comes from the same piece as the chop, just without the backbones. The loinis alongside the sirloin the most appreciated piece coming from the iberico pork, with a very lean and tasty meat which allows for all modes of preparation: roasted, filled, fried, grilled o filledandcoated in batter.
The100% iberico bellota loinis one of the most valued pieces coming from the iberico pork.It is none other than the back of the animal, from which we obtain two pieces per animal, with an approximate weight of four kilograms. The100% iberico bellota loincan be commercialised either cured or fresh.
The most common presentation in which we will find the 100% iberico bellota loin is as “lomo embuchado” or “embutido”, as this is the format on which its differential value is better highlighted. The main difference between “embuchados” and “embutidos” is that the former are elaborated from complete pieces stuffed inside intestine skin while the latter follow the same process but coming from a minced mixture of lomo meat mixedwith other meats.
The“lomo embuchado ibérico”is obtained after cleaning the piece from all its cover fat. Once deprived of the outside fat it is kept during24 hours at a temperaturebetween 0º and 21ºC. Next it is marinated during approximately 48 hours. Once marinated it is stuffed into a piece of intestine skin of a calibre of around 50-80 mm. Following, it is hanged in a drawing room at a temperature of 18º to 21ºC and a relative humidity of 80-85 per 100 during 24-48 hours. Finally it follows a natural curing process in a natural cellar, just as the 100% ibérico bellota hams and shoulderhams do, although during a much shorter period, which in this case only amounts to 3 to 4 months. The end result is a long piece of cold meat which can weigh between 800 and 1,3kg (in the case of the 100% iberico pig).
The loin of iberico porkis elaborated using a combination of different ingredients such as paprika, garlic, oregano, lemonand even a bit of olive oil and not only salt, as opposed to the hams and shoulder hams.Depending on the ingredients used we can find two types of loin:the classic lomo which uses paprika and the natural or white lomo which doesn’t use it. In addition to taste, more or less intense, the main difference between these two types of loin is their colour; while the traditional piece is a faded red on the outside and a bright red in the inside, the natural lomo is whitish both inside and outside.
As to the use of the loin of pork fresh, as we indicated at the beginning of the article, it is less frequent to find pieces coming from 100% ibérico pork;most fresh pieces will come consequently from mixed porks fed with feed.
In any case,when it is offered fresh, it is a piece of great value and size, morphologically long and rectangular, as it is made from the intrinsic muscles of the back. The cinta de lomo comes from the same piece as the chop, just without the backbones. The loinis alongside the sirloin the most appreciated piece coming from the iberico pork, with a very lean and tasty meat which allows for all modes of preparation: roasted, filled, fried, grilled o filledandcoated in batter.
The100% iberico bellota loinis one of the most valued pieces coming from the iberico pork.It is none other than the back of the animal, from which we obtain two pieces per animal, with an approximate weight of four kilograms. The100% iberico bellota loincan be commercialised either cured or fresh.
The most common presentation in which we will find the 100% iberico bellota loin is as “lomo embuchado” or “embutido”, as this is the format on which its differential value is better highlighted. The main difference between “embuchados” and “embutidos” is that the former are elaborated from complete pieces stuffed inside intestine skin while the latter follow the same process but coming from a minced mixture of lomo meat mixedwith other meats.
The“lomo embuchado ibérico”is obtained after cleaning the piece from all its cover fat. Once deprived of the outside fat it is kept during24 hours at a temperaturebetween 0º and 21ºC. Next it is marinated during approximately 48 hours. Once marinated it is stuffed into a piece of intestine skin of a calibre of around 50-80 mm. Following, it is hanged in a drawing room at a temperature of 18º to 21ºC and a relative humidity of 80-85 per 100 during 24-48 hours. Finally it follows a natural curing process in a natural cellar, just as the 100% ibérico bellota hams and shoulderhams do, although during a much shorter period, which in this case only amounts to 3 to 4 months. The end result is a long piece of cold meat which can weigh between 800 and 1,3kg (in the case of the 100% iberico pig).
The loin of iberico porkis elaborated using a combination of different ingredients such as paprika, garlic, oregano, lemonand even a bit of olive oil and not only salt, as opposed to the hams and shoulder hams.Depending on the ingredients used we can find two types of loin:the classic lomo which uses paprika and the natural or white lomo which doesn’t use it. In addition to taste, more or less intense, the main difference between these two types of loin is their colour; while the traditional piece is a faded red on the outside and a bright red in the inside, the natural lomo is whitish both inside and outside.
As to the use of the loin of pork fresh, as we indicated at the beginning of the article, it is less frequent to find pieces coming from 100% ibérico pork;most fresh pieces will come consequently from mixed porks fed with feed.
In any case,when it is offered fresh, it is a piece of great value and size, morphologically long and rectangular, as it is made from the intrinsic muscles of the back. The cinta de lomo comes from the same piece as the chop, just without the backbones. The loinis alongside the sirloin the most appreciated piece coming from the iberico pork, with a very lean and tasty meat which allows for all modes of preparation: roasted, filled, fried, grilled o filledandcoated in batter.
The100% iberico bellota loinis one of the most valued pieces coming from the iberico pork.It is none other than the back of the animal, from which we obtain two pieces per animal, with an approximate weight of four kilograms. The100% iberico bellota loincan be commercialised either cured or fresh.
The most common presentation in which we will find the 100% iberico bellota loin is as “lomo embuchado” or “embutido”, as this is the format on which its differential value is better highlighted. The main difference between “embuchados” and “embutidos” is that the former are elaborated from complete pieces stuffed inside intestine skin while the latter follow the same process but coming from a minced mixture of lomo meat mixedwith other meats.
The“lomo embuchado ibérico”is obtained after cleaning the piece from all its cover fat. Once deprived of the outside fat it is kept during24 hours at a temperaturebetween 0º and 21ºC. Next it is marinated during approximately 48 hours. Once marinated it is stuffed into a piece of intestine skin of a calibre of around 50-80 mm. Following, it is hanged in a drawing room at a temperature of 18º to 21ºC and a relative humidity of 80-85 per 100 during 24-48 hours. Finally it follows a natural curing process in a natural cellar, just as the 100% ibérico bellota hams and shoulderhams do, although during a much shorter period, which in this case only amounts to 3 to 4 months. The end result is a long piece of cold meat which can weigh between 800 and 1,3kg (in the case of the 100% iberico pig).
The loin of iberico porkis elaborated using a combination of different ingredients such as paprika, garlic, oregano, lemonand even a bit of olive oil and not only salt, as opposed to the hams and shoulder hams.Depending on the ingredients used we can find two types of loin:the classic lomo which uses paprika and the natural or white lomo which doesn’t use it. In addition to taste, more or less intense, the main difference between these two types of loin is their colour; while the traditional piece is a faded red on the outside and a bright red in the inside, the natural lomo is whitish both inside and outside.
As to the use of the loin of pork fresh, as we indicated at the beginning of the article, it is less frequent to find pieces coming from 100% ibérico pork;most fresh pieces will come consequently from mixed porks fed with feed.
In any case,when it is offered fresh, it is a piece of great value and size, morphologically long and rectangular, as it is made from the intrinsic muscles of the back. The cinta de lomo comes from the same piece as the chop, just without the backbones. The loinis alongside the sirloin the most appreciated piece coming from the iberico pork, with a very lean and tasty meat which allows for all modes of preparation: roasted, filled, fried, grilled o filledandcoated in batter.
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