Caña de Lomo de Cebo de Campo
33,80€ – 67,60€ P.V.P.
Iberian acorn-fed pork loin, salt, sugar, spices, lactose sodium caseinate, dextrose, dextrin, antioxidant (E-301, E-331), preservatives (E-250, E-252) and artificial collagen casing.
More than 6 months of natural curing.
Entre 1,2 y 1,5 Kg. (pieza entera)
The Juan Manuel Campo Ibérico Cebo Loin Steak is one of the noblest pieces of the Iberian pig, fattened in extensive fattening farms that meet all the requirements established by law, basing their diet on feed and natural pastures.
It is each of the two pieces of meat that are next to the backbone and under the ribs, seasoned with salt, paprika, garlic and oregano, and later cured through a laborious, slow and natural process.
The presentation of the product is carried out in the following way: in half pieces or whole, unitarily vacuum packed or without it.
The weight of each piece ranges between 1.2 and 1.5 Kg.
1/2 pieza, Entero
Colors ranging from rosy to purple-red, marbled appearance in its veins due to the infiltrated fat.
Soft, unctuous, subtle and fine texture as it comes from one of the most exquisite parts of the Iberian pig.
Pleasant and characteristic smell, intense and full of nuances, like that of spices.
On the palate it is unctuous, with an intense and persistent flavor, its marinade that is subtly integrated is appreciated, a pleasure in the mouth.
The Iberian loin is an exceptional product that has magnificent beneficial properties for health. Very rich in protein, recommended among others during childhood, adolescence and pregnancy, because in these stages, a greater contribution of this nutrient is necessary.
High in vitamin B1 and B3, it helps combat stress and is beneficial for the circulatory system.
Mean Nutritional Values
- Energetic value 287 Kcal – 1201 kJ
- Fat 15.5g
- Saturated Fat 4.6g
- Carbohydrates < 0.10 g
- Sugars < 0.10 g
- Protein 36.8g
- Salt 4.8g