PeQu Pure Iberian Acorn-Fed 6@PQ Cured Pork Presa (Lomito Iberico Puro Bellota 6@PQ)

Cured sausage made with "iberian presa" from pure Iberian Acorn-Fed Pork tenderloin.The presa is the juiciest and most prized part of the animal. It is seasoned and marinated for 48 hours with paprika and salt, then stuffed into natural tripe casings and cured for 8-12 months. When the Lomitos reach the optimum point of curing, they are stored in an earthenware jar.
The weight of each peace is about 350 grams. Price per piece.

About the Product

Iberian pork is an important content of monounsaturated fatty acids, especially oleic acid. Should Always choose food with a low-fat, although, in the diet is so important to the quality of fats as the amount.
The content of oleic acid in olive oil or avocado is known by most people. Their presence is not as known in the Iberian pork, rich in monounsaturated fatty acids, mainly in oleic acid, whose proportion in total fat, is higher than 45%.
Iberian pork is a complete food for inclusion in the overall diet, as it provides protein, zinc and iron of high bioavailability, and vitamins of group B. This type of meat remains one of the most important food for all population groups, as it is a good source of protein of excellent quality.
Lean pork, like pork tenderloin, only has 3.4% of total fat, the same content as a chicken thigh and nearly half the fresh tuna. Moreover, most of it is fat quality: 38% of the fat is oleic acid and more than 17% are polyunsaturated fatty acids.
Iberian pork, by their very nature, is considered within the group of white meat, because of their white fiber content and lower in fat and collagen. This means that it is a lean meat, moderate in calories and easy digestibility, and reduced saturated fatty acid content.
Therefore, the consumption of iberian pork is a healthy diet.

Embutido de calidad suprema hecho con "presa" de cerdos puros ibéricos criados en libertad que han repuesto sus ultimos 70 kilos alimentandose de bellotas y hierbas de la dehesas de Extremadura. La presa es la pieza más valorada del cerdo ibérico. Se marina durante 48 horas con pimentón dulce de la Vera y sal y se cura durante al menos 6 meses en secadero natural. Peso de 300 a 400 grs. Precio por unidad.

Product in stock

Price: $23.00

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