Sliced Acorn-fed Ibérico Pork Loin from Jabugo from Andalusia.
A dry-cured loin made from 100% pure Ibérico pigs, fed with acorns; the result is a product with a tender, juicy texture and intense aroma.
Cured for 4 to 5 months with natural spices, La Vera smoked sweet and sour paprika, oregano, garlic and salt, resulting ina distinctive and exuberant flavour.
The MonteSierra origins date back to the 19th century. The brand was created by the Martín family, combining keywords of its activity: “Monte”, the hills, where the Ibérico pig is bred and fed, and “Sierra”, the mountains in Jabugo district, the best region to cure hams in Spain.
MonteSierra stays at the forefront of the meat industry: slaughterhouse, cutting plant, “charcuterie” plant, fat rendering plant, saltery and where the microclimate of Jabugo helps to make real gourmet delicacies, unbeatable curing sheds and natural cellars with approximately 200,000 pieces, slowly curing and ageing, taking as much time as recquired.
MonteSierra combines experience, nature and the highest sanitary standards. Its Ibérico pigs are bred free-range and fed only with natural food.
Traditional product of Andalusia.
Geographical Indication (GI): Jabugo (Huelva). Andalusia.
Ingredients: Ibérico Pork Loin, La Vera Smoked Sweet and Sweet and Sour Paprika, Salt, Sugar, Dextrose, Oregano, Spices, Antioxidant E301, Preservatives (E250, E252), Smoke flavouring.
Net Weight: 100g (vacuum packAgeing).
Suggested consumption: Excellent accompanied by a glass of Entrechuelos Crianza.
Fuego y Sal, Sabores Andaluces S.L.
Product of Andalusia