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Sánchez Romero Carvajal Lomo Embuchado Iberico de Jabugo
Description of Sánchez Romero Carvajal Lomo Embuchado Iberico de Jabugo
- Brand
- Sánchez Romero Carvajal
- Breed
- Purebred Iberian
- Diet
- Recebo Pig fed on acorns and compound feed (more)
- Origin
- Jabugo, Huelva
- Cut
- Loin
- Producer
- Sánchez Romero Carvajal
- Processing
- Pork loin sausage is made with the iliospinal muscle of purebred Iberian pigs reared on the open range in the woodlands of Spain on a diet of acorns during the montanera, supplemented at the end of the fattening period with compound feed consisting of cereals and legumes.Processing starts with the removal of outer fat, aponeuroses and tendons. The meat is then salted, marinated in paprika and spices, stuffed into a natural colon casing and aged for 4 months minimum in natural cellars.
- Ingredients
- Pork loin from Iberian pigs, salt, paprika, spices and preservatives (E-252, E-250).
- Production
- Iberian pigs reared on the open range.
- Outer appearance
- Cylindrical or slightly flattened with small cracks and of varying length. In cross-section it is uniform, smooth, with characteristic marbling fat and rosy to red. The flesh is uniform and smooth with no bits of muscle.Firm, compact consistency that yields slightly to pressure.
- Enjoying your lomo embuchado
- Remove the plastic vacuum packaging and leave at room temperature at least 1 hour before consuming.
- Expiry date
- Minimum 2 months after delivery.
Packaging
Packaging
Pork loin sausage ships vacuum packed.
Sánchez Romero Carvajal pork loin sausage
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Our customers' reviews
Average rating: 
3.7 (see how the average rating is calculated)
Sánchez Romero Carvajal Lomo Embuchado Iberico de Jabugo, December 19, 2013Anonymous (London, UK) Has purchased this product at IberGour
Excellent quality. Loved the taste, the colour, the smell. It is not easy to find this quality in London. We finished it quite soon...
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