Iberian acorn lomo reserve (loin) 100 gr View larger

The Loin Iberico de Bellota Noble piece for excellence, renowned among restaurateurs and friends of good food,the traditional style of guijuelo, with a minimum of 6 months of healing in natural drying of Guijuelo.

Iberian acorn lomo reserve (loin) 100 gr

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6,90 € tax incl. (prices only online)

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Quality:100% Iberian
Food:Acorn
Weight:100 gr
Brand:Aljomar
Price/kg:69,00 € / kg

I sliced ​​and vacuum packaging The packaging packet sent may vary depending on the amount requested.

The Loin Iberico de Bellota Noble piece for excellence, renowned among restaurateurs and friends of good food, with lots of marbling fat between the mass muscle, which gives it a special, juicy and pleasant taste. Marinated and embuchado (in one piece), the traditional style of guijuelo, with a minimum of 6 months of healing in natural drying of Guijuelo.

Products made from meat that comes from Iberian pigs are very rich in protein and easily digested. They have a high biological and nutritional value due to the phenomenon of fermentation that concurs during maturation. They are also foods that are high in fat, but with the peculiarity that, due to the breed it is, this fat has a level of unsaturated fatty acid of 65%. These fats have a positive influence of the cholesterol and triglyceride metabolism, whereby increasing the level of good cholesterol, which is well known to cause a significant cardioprotective effect.

Ingredients: 100% Iberian acorn-fed pork loin, salt, paprika, spices, skimmed milk powder, dextrin, sugar, preservatives (E-252, E-250 ), extrous. Gluten free . Inedible casing.

Info. nutritional: Values ​​per 100 g
Energy value1257 kJ; 300
Fats18 g
- of which saturated7.3g
Carbohydrates1.3 g
- of which sugars1.2 g
Proteins33 g
Get out3.3 g

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Iberian acorn lomo reserve (loin) 100 gr

Iberian acorn lomo reserve (loin) 100 gr

The Loin Iberico de Bellota Noble piece for excellence, renowned among restaurateurs and friends of good food,the traditional style of guijuelo, with a minimum of 6 months of healing in natural drying of Guijuelo.

Write a review