The Traditional Taste of Haute Cuisine since 1920
Direct shipments from Guijuelo
Cebo de Campo Iberico Loin 50% Iberian Breed
Out of stock
The Cebo de Campo Iberico Loin 50% Iberian Breed is one of the finest pieces of the pig. 100% natural. It is made using traditional marinade, or ‘adobo,’ whose basic ingredients are de la Vera paprika and salt. Because of its intramuscular fat, this piece is one of the softest and most flavourful. The FISAN Cebo de Campo Iberico Loin 50% Iberian Breed undergoes a curing process longer than 90 days, carried out in natural dryers, which only adds to its flavour.
SECURE PAYMENT:
ALL ABOUT THIS PRODUCT
Minimum curing:
3 months
3 months
Organoleptic characteristics:
Colour: lean pink-red purple with rosy hued white fat marbling. Flavour: mild and aromatic. Aroma: characteristic cured. Appearance: uniform and juicy.
Conditions of conservation:
Store in a cool, dry place.
Store in a cool, dry place.
SUGGESTED CONSUMPTION:
Whole piece: Store in a cool, dry place. Sliced: Store in a cool, dry place. To prepare the product and fully enjoy its organoleptic characteristics, once the seal has been broken, let it rest for a few minutes outside the vacuum. Once open, consume within 4/6 days.
NUTRITIONAL INFORMATION:
Ingredients:
Free range & natural fed iberico pork loin (Campo), paprika, salt, garlic, antioxidant (E-301), preservatives (E-250, E-251) and food colouring (E-120).
Free range & natural fed iberico pork loin (Campo), paprika, salt, garlic, antioxidant (E-301), preservatives (E-250, E-251) and food colouring (E-120).
Allergens:
None. Gluten free
None. Gluten free
Nutritional information table:
(Referred to 100gr.)
(Referred to 100gr.)
Energetic value (Kl/Kcal) 1157/277
Fats (g) 14,4
of which saturated (g) 5,9
of which unsaturated (g) 8,5
Carbohydrates (g) 0,7
of which sugars (g) 0,7
Proteins (g) 36,0
Salt (g) 1,7
FREE SHIPPING
On orders over €100
On orders over €100
SECURE PAYMENT
All payments made in our store are secure.
All payments made in our store are secure.
YOU MAY ALSO LIKE
