Cebo de Campo Iberian Loin
1 – 1.5 kg
La Prudencia Cebo de Campo Loin is hand made from the ileospinal muscle of the cebo de campo ibérico pig. Raised and carefully fed with natural cereals on the Extremadura pastures. 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.
50,00€ IVA incluido
Organoleptic Characteristics
La Prudencia Cebo de Campo Iberian loin has an intense garnet colour with streaks of pearly-toned fat, a smooth and unctuous touch and a pleasant flavour in the mouth with a soft delicate aroma. The marinade of paprika and natural spices, together with a natural curing process, makes our loin a unique piece whose flavour is reminiscent of village flavours we remember from childhood.
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
Iberian pork loin, 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 |
Cebo de Campo Iberian Loin
1 – 1.5 kg
La Prudencia Cebo de Campo Loin is hand made from the ileospinal muscle of the cebo de campo ibérico pig. Raised and carefully fed with natural cereals on the Extremadura pastures. 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.
50,00€ IVA incluido
Organoleptic Characteristics
La Prudencia Cebo de Campo Iberian loin has an intense garnet colour with streaks of pearly-toned fat, a smooth and unctuous touch and a pleasant flavour in the mouth with a soft delicate aroma. The marinade of paprika and natural spices, together with a natural curing process, makes our loin a unique piece whose flavour is reminiscent of village flavours we remember from childhood.
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
Iberian pork loin, 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 |
