Solomillo de cerdo ibérico de bellota, procedente de cerdos criados en la dehesa extremeña y alimentados en régimen de montanera.
Durante esta época (octubre a marzo), los cerdos se alimentan exclusivamente de bellotas, proporcionándoles más cantidad y calidad de grasa, que al caminar por la dehesa se infiltra en la carne. Así obtenemos una carne tierna y untuosa que se deshace en la boca, un auténtico placer para el paladar.
El solomillo es una pieza alargada y cilíndrica sumamente jugosa y tierna, pero con menor proporción de grasa, tiene poca infiltración y un exquisito sabor.
TECHNICAL DATA
Sustainable farming in the heart of the Extremadura Dehesa.
The Iberian pigs are raised freely, in an extensive farming system, on our own estates in Extremadura (El Brillante and Los Avenosos), located in the municipalities of Castuera and Quintana de la Serena. This dehesa area offers the optimal conditions for the best development and rearing of the finest Iberian pigs.
The pigs feed freely on natural pastures, herbs, and natural feeds, with full traceability control from the source. This ensures animal welfare, resulting in a high-quality, 100% natural product that is certified according to standards.
Production
The pigs are slaughtered at a minimum age of 12 months.
Recommendations
The order will be prepared from the latest slaughter conducted in Castuera (Badajoz) to ensure product freshness, and it will be shipped via SEUR-FRIO (24-hour service) to maintain the cold chain.
The fresh Iberian meat is vacuum-packed and can be stored for 5 to 6 days in the refrigerator (at 0 to 4°C). If not consumed within that time, it is advisable to freeze it (at -18°C), as it contains no preservatives for its preservation, making it completely natural.
NUTRITIONAL SPECIFICATIONS
Ingredients: Iberian Cebo de Campo Pork (50% Iberian breed).
100% NATURAL, WITHOUT PRESERVATIVES. Does not contain allergens.
