Morcón and lomito de Bellota Ibérico - Extremadura
Information about Morcón and lomito de Bellota Ibérico - Extremadura
Batch of traditional Iberian acorn sausages contains an Iberian acorn-fed morcón and a tenderloin or Iberian prey. Made according to the traditional recipe of the Hernández family from the highlands of the Santa Ana Valley next to the ham town of Jerez de Los Caballeros.
An Iberian loin of acorn of approximately 500grs of weight and Iberian morcón of acorn of 1.1kgs of approximate weight. Quality sausage made in Extremadura and with all the guarantees.
(The price does not include the possible decoration)
TECHNICAL DATA SHEET Morcón and lomito de Bellota Ibérico - Extremadura
- Weight
- 1,6kgs
- Color Seal R.D 4/2014
- Red
- Category
- Acorn
- Racial purity
- 50% Iberian
- Feed
- Herbs and fruits of the Mediterranean forest supplemented with natural feed
- Minimal Healing
- 4 months min
- Appellation of origin
- Jamón Ibérico non-PDO
- Place of breeding
- Jerez de los Caballeros - Badajoz
- Delivery in
- 4 working days
- Allergen Information
- May contain traces of gluten, lactose and milk derivatives
- Ingredients
- IBERIAN ACORN MORCÓN. Lean Iberian pork, salt, paprika, sugars (lactose and sucrose), spices, dextrin, MILK proteins, stabilizer E-450, antioxidant E-301 and preservatives E-250 and E-252
- Ingredients (cont.)
- IBERIAN ACORN TENDERLOIN. Extra lean Iberian pork from Extremadura, salt, paprika, garlic, antioxidant E-301, preservatives E-250 and E-252, sugar.
- Offer
- Yes
Product Sheet Notice
From Ibericomio.es we recommend to all our users that always before consuming any product read carefully the nutritional information of the same, the list of ingredients and the suggestions of consumption and / or conservation. We also recommend that you pay attention to all information, whether voluntary and/or mandatory, that appears on the product label or is provided by the producer. Please note that there may be transcription errors on our portal regarding product information.
For more than 70 years, Jamones ibéricos Los Hernandez. Jerez de los Caballeros. Badajoz elaborate with care and passion hams and sausages of high quality that continue to cure naturally in the dryer used by the founder himself, corresponding to the first generation of Los Hernández who dedicated themselves with care and wisdom to the elaboration of this gastronomic jewel.
In this sense, their products remain as traditional as in the past although they have introduced new technological or logistical advances in the processes. 60 years give to have the right recipes for unique hams and sausages that represent the traditional essence in Los Hernández.
They currently produce thousands of hams, shipping their products both nationally and internationally. And, throughout all these years, they have been able to appreciate all the notes of this delicious product.
It is on the palate where all the nuances are triggered, with an explosion of flavors resulting from the naturalness of the salting and drying process, all in a favorable environment and with environmental elements that generate a perfect combination.
Jamones ibéricos Los Hernandez of Jerez de los Caballeros with more than 60 years dedicated to the world of ham production and 4 generations, the Hernandez family dedicates all its time to take care of the complex process that requires a piece of Iberian ham or cured meat.
This batch of sausages includes a high-quality acorn-fed Iberian morcón and an acorn-fed Iberian tenderloin made in Extremadura according to the traditional recipe of the Hernández family. The tenderloin weighs approximately 500 g and the morcón around 1.1 kg, providing an exceptional culinary experience.
