Sliced Ibérico Cebo Loin
  • Sliced Ibérico Cebo Loin
  • Sliced Ibérico Cebo Loin
  • Sliced Ibérico Cebo Loin
  • Sliced Ibérico Cebo Loin

Sliced Ibérico Cebo Loin

CN-JS-4111-100g

The César Nieto 50% Ibérico Breed Ibérico Cebo Loin is one of the most popular products in our catalogue. It is produced from the Ibérico Pig’s pork tenderloin cut, which is traditionally stuffed into catural casings after it has marinated in an adobo made with natural ingredients (Torrevieja Salt Lake Salt, Vera Paprika and garlic). Apart from the characteristics of the Ibérico Cebo Loin itself: its rosy colour, its juiciness and its abundant marbled veining, our traditional recipe for the adobo offers up an entire range of flavour hues.

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Description

This César Nieto Ibérico Acorn-Fed Loin is obtained as of selected crossbreading of the Ibérico Pig, reaching 50% Ibérico Breed in its genetics. Our drifts exclusively feed on grass and acorns while free-ranging in the Salamanca and Extremadura Dehesas (meadowlands). Their production is completely traditional, using our own adobo recipe that has been our standing tradition for more than five decades now. Guijuelo’s microclimate, which stands at an elevation of a thousand metres above sea level is the reason why our drying sheds and cellars in Guijuelo are the perfect location for their slow curing process of almost 6 months.

  • Curing period: 6 months
  • Allergens: gluten free | lactose free
  • Pork Tenderloin, salt, paprika, garlic, oregano, sugar, dextrose, antioxidants (E-300, E-331iii), preservatives (E-252, E-250)
  • Nutrition facts (100g):
    • Energy: 1018kJ/243 Kcal;
    • Fats: 10.1g of which saturated fats: 3,79g;
    • Carbohydrates: 0.5g of which Sugar: 0g;
    • Proteins: 37.4g;
    • Salt: 5.02g
Product Details
CN-JS-4111-100g

Data sheet

Volume
100g
500g
Country of Origin
Spain
DOP
Guijuelo
Variety of ham
Jamon Iberico
Part of ham
Loin (lomo)
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