100% Iberian acorn loin. Salamanca
100% Iberian acorn loin. Salamanca

100% Iberian acorn loin. Salamanca

€79.95
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Average rating: 8/10 Number of reviews: 1

100% Iberian acorn loin. Don Ibérico, is the result of years of experience in the meat tradition of Guijuelo

Product made with the ileospinal muscle of the pig, practically free of external fat, salted, marinated and stuffed in permeable natural or artificial casings.

This loin has gone through a natural curing process that begins with an oreado in oak wood and then a minimum of 70 days of curing that ensures a characteristic smell and flavor.

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Approximate Weight
0,9-1kg
Presentation
Vacuum packing.
Category
Acorn
Racial purity
100% Iberian
Feed
Acorn
Handling
Raised in freedom in the Dehesa
Minimal Healing
70 days minimum
Appellation of origin
Jamón Ibérico non-PDO
Prepared in
Salamanca
Delivery in
48 hours
Allergen Information
Gluten and lactose free
Ingredients
Iberian acorn-fed pork loin, salt, garlic, oregano, paprika, sugar, antioxidant (E-301), acidity regulator (E-331iii), preservatives (E-252 and E-250)
Nutritional Information per 100gr
Total energy 1789 KJ (430 Kcal). Carbohydrates 5.1 g. Lipids 32.9 g of which, saturated fatty acids 11 g. Protein 28.5 g. Salt 2 g
Health Registration
Don ibérico. Spain 10.13159/SA
Certified by
Certified by: Calicer
DI_LB_100%_0,9-1kg
DI_LB_100_0_9-1kg

Don Ibérico's 100% Iberian acorn-fed loin is made from the ileospinal muscle of the pig, with little external fat. It is sautéed, marinated and stuffed in natural or permeable casings, and undergoes a natural curing process of at least 70 days, with airing in holm oak wood, which gives it its characteristic aroma and flavour.

Don ibérico - Ibéricos de Bellota

The DON IBÉRICO brand is the result of the good work over four generations with the innovations that the latest technologies bring to guarantee you the best quality of authentic Don Ibérico Ham.

In Don Ibérico the following are joined:

1. Tradition in the jamón ibérico.

A family that has not changed one iota the way of understanding and elaborating the jamón ibérico.

2. Passion in the art of making Iberian products.

The people who make up the Don Ibérico team put their soul into each piece during every moment that the ham or sausage passes through their facilities in Guijuelo.

3. Craftsmanship.

Sausages with a touch of smoke, stacked on the ground at a maximum of two heights. Window opening and closing controlled daily. All to guarantee a homogeneous and unique flavor.

4. 100% ibérico quality of bellota.

The application of the most modern technologies to ensure a unique control in the final product sector.

Return Policy

Ibericomio's more than 50 associated producers are committed to serving our customers.

Sometimes things can go wrong. Iberian ham or shoulder are not like screws; they are not all identical.

If there is a quality issue upon receiving your product, a human error in shipping, or any other circumstance you consider grounds for a return, please contact us immediately via email at [email protected]

Stating in the subject line: ✅ Order reference.

Additionally, you must provide: ✅ Reasons for the incident.

Finally, it always helps to attach: ✅ Photo of the consumed product.

Following this, the producer will evaluate the incident to collect the piece and perform the relevant analyses. Depending on the outcome:

1️⃣ If the product DOES NOT meet the producer's standard, the piece will be replaced at no cost or a full refund will be issued.

2️⃣ If the product DOES meet the producer's standard, the amount paid will be refunded, minus the collection transport costs.

⚠️ IMPORTANT ⚠️: Our terms of use require that:

  • ✅ Consumption must be less than 20% of the total weight of the purchased piece.
  • ✅ The tamper-proof seal of the Iberian standard must be in perfect condition.
  • ✅ You have a maximum of 14 calendar days from the receipt of the product.
S
Santiago .. 8 2025-06-03

llego tarde

calidad adecuada pero no excelente <br /> solicitaria que se puediera enviar cortado y en sobres al vacio

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