Bellota Iberian Tenderloin
250 – 400 g
La Prudencia Gran Reserva Loin is hand made from the ileospinal muscle of the bellota ibérico pig. Raised and fed on acorns during the montanera period in the Extremadura meadows. Afterwards, our experts prepare it by going through a meticulous 4 to 6 month curing-maturation process in our storehouses, which gives rise to unique Iberian pieces for the delectation of the most select palates.
25,00€ IVA incluido
Organoleptic Characteristics
La Prudencia Bellota Iberian loin has an intense garnet colour with streaks of pearly-toned fat, a smooth and unctuous touch and a persistent flavour in the mouth with an intense sweet aroma. The marinade of paprika and natural spices, together with a natural curing process, makes our loin a unique piece whose flavour is unmistakable.
Recommendations for use
It should be kept in a cool, dry place, protected from direct light.
It is recommended the piece be allowed to air and it is best enjoyed at room temperature (19º to 22ºC).
Ingredients
Neck of Bellota Iberian pig, salt, paprika, paprika oleoresin, spices, lactose, sugar, dextrose, preservatives (E-252 and E-250) and antioxidant (E-301).
Curing
6 months of curing.
Nutritional Values
| Energetic value | 1344 kJ / 323 kcal |
| Fats | 20,7 g |
| including saturated fatty acids of | 6,68 g |
| Hydrates | 0 g |
| including sugars of | 0 g |
| Protein | 34 g |
| Salt | 3,67 g |
Bellota Iberian Tenderloin
250 – 400 g
La Prudencia Gran Reserva Loin is hand made from the ileospinal muscle of the bellota ibérico pig. Raised and fed on acorns during the montanera period in the Extremadura meadows. Afterwards, our experts prepare it by going through a meticulous 4 to 6 month curing-maturation process in our storehouses, which gives rise to unique Iberian pieces for the delectation of the most select palates.
25,00€ IVA incluido
Organoleptic Characteristics
La Prudencia Bellota Iberian loin has an intense garnet colour with streaks of pearly-toned fat, a smooth and unctuous touch and a persistent flavour in the mouth with an intense sweet aroma. The marinade of paprika and natural spices, together with a natural curing process, makes our loin a unique piece whose flavour is unmistakable.
Recommendations for use
It should be kept in a cool, dry place, protected from direct light.
It is recommended the piece be allowed to air and it is best enjoyed at room temperature (19º to 22ºC).
Ingredients
Neck of Bellota Iberian pig, salt, paprika, paprika oleoresin, spices, lactose, sugar, dextrose, preservatives (E-252 and E-250) and antioxidant (E-301).
Curing
6 months of curing.
Nutritional Values
| Energetic value | 1344 kJ / 323 kcal |
| Fats | 20,7 g |
| including saturated fatty acids of | 6,68 g |
| Hydrates | 0 g |
| including sugars of | 0 g |
| Protein | 34 g |
| Salt | 3,67 g |
