The Acorn-Fed Iberian Top Loin (Lomito Ibérico de Bellota) is produced with a selection of the best and finest cuts of acorn-fed Iberian top loin, which, accompanied by the quality of a careful production process, result in this exquisite dish.
Its artisan processing and prolonged ageing period at room temperature with regulated humidity ensure the unmistakably unique aroma, colour and flavour of this dry-cured Iberian top loin.
Its main characteristic is the large quantity of infiltrated fat, which you can see at a glance.
Morcon is a chunky sausage (similar to Chorizo), seasoned with paprika, garlic and salt, which pleasantly surprises many, thanks to its intense aroma and elegant taste.
>> dettaglio
'Cinco Jotas' Acorn-Fed Pure Iberian Cured Loin is made the iliospinal muscle of 100% pure Iberian pigs, which are reared in the vast pastures of the Iberian Peninsula and fed on acorns during the 'Montanera' fattening period.
In Spanish, the word ‘Cecina’ basically means "meat that has been salted and dried by means of air, sun or smoke".
Table Parmesan - an original Italian Stravecchio. The cheese is compact in his structure with little punching, like the Grana (Parmesan). With increasing maturity this cheese tends to become emery and fragile.
Blue cheese bovine raw milk, Appearance: covered in sweet grape mark, Aroma: fermented notes, Flavour: fruity, Consistency: very soft, Maturation: approx. 3 months in the refining cell and grape mark.
