Caña De Lomo- Iberian Cured Pork Loin
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Cured Pork Loin with La Vera Paprika & Garlic
Cured pork loin takes center stage in this traditional Spanish Caña de Lomo, made with 50% Iberian-breed pork loin and crafted in Salamanca, Spain. The lean pork loin is seasoned with salt, D.O. La Vera paprika and garlic, then slowly cured to develop its characteristic deep red color, firm texture and concentrated savory flavor. This approximately 1.4 lb whole piece is ideal for thin slicing and serving as part of a Spanish charcuterie or tapas spread.
Product Highlights:
- Premium Quality: Made from 50% Iberian pork loin with natural skin.
- Artisanal Preparation: Marinated in a blend of salt, D.O. La Vera paprika, and garlic.
- Traditional Curing: Cured for a minimum of three months in natural drying sheds in the Sierra de Francia (Salamanca).
Taste Profile:
This pork loin boasts a captivating deep red color, lightly marbled for a perfect balance of texture and flavor. Expect a clear and defined taste with a delightful complexity.Enjoy enticing aromas of firewood, complemented by subtle spicy notes that enhance the overall experience.
Ingredients
Salt, paprika, garlic powder, sugars, preservatives (sodium nitrate, potassium nitrate) and antioxidants (sodium citrate and sodium ascorbate).
How to store
Keep refrigerated . Once opened, keep tightly wrapped and refrigerated. For the best-before date, check the packaging.