Lomo de Bellota Iberico, Pais de Quercus
100g | Gluten Free
Sausage made of highest quality pure Iberian pork loin fattened during the “montanera” acorn harvest season from November to March. The Iberian pigs feed freely and exclusively on acorns and grass on the meadows of Extremadura. Seasoned for 48 hours with sweet paprika or garlic and stuffed into natural casings with butter, the sausage is matured and naturally dried for 6 months.
100g | Gluten Free
Sausage made of highest quality pure Iberian pork loin fattened during the “montanera” acorn harvest season from November to March. The Iberian pigs feed freely and exclusively on acorns and grass on the meadows of Extremadura. Seasoned for 48 hours with sweet paprika or garlic and stuffed into natural casings with butter, the sausage is matured and naturally dried for 6 months.
100g | Gluten Free
Sausage made of highest quality pure Iberian pork loin fattened during the “montanera” acorn harvest season from November to March. The Iberian pigs feed freely and exclusively on acorns and grass on the meadows of Extremadura. Seasoned for 48 hours with sweet paprika or garlic and stuffed into natural casings with butter, the sausage is matured and naturally dried for 6 months.
Description
Content: 100g
Ingredients: Iberian Bellota sausagemeat, salt and paprika.
How to enjoy: Best appreciated alone but because of its intense flavour, can be accompanied by bread or cheese.
Origin
EXTREMADURA, SPAIN
Pais de Quercus
Iberian acorn-fed pork meats are a great tradition in their artisan elaboration dating back to Roman times. País de Quercus is a society of producers who are passionate about the Iberico pig, native to the ecosystem of the Extremadura pastures (dehesas) where the temperature, rainfall and terrain allow the development of an exclusive breed in free-range conditions, fed on acorns of the genus Quercus, like cork trees, holm-oaks and gall oaks. This creates the reputed “bouquet” unique to Iberian cured meats and hams.
