Boneless loin of 50% Iberian pig (cross between pure-bred black-hoofed Iberian female and Duroc pig). It is reared in the open air with vegetable feed, but mainly cereal-based. This breeding is called CEBO. Slowly matured for months. Ideal as an appetiser, for the buffet or in the kitchen to enrich dishes. Boneless shoulder ham 50% Iberian pig (cross between pure-bred Iberian black-hoofed pig and Duroc pig). Matured for a minimum of 24 months. Ideal as an appetizer, for the buffet. Also used in cooking to enrich dishes. Iberian acorn pork loin, salt, chilli, garlic, sugar, preservative (E-250, E252), acidity regulator (E-331), and antioxidant (E-301).
In Spanish, the word ‘Cecina’ basically means "meat that has been salted and dried by means of air, sun or smoke".
>> dettaglio
the leanest part of the loin's head, the Iberian prey, the Iberian Loin of Estirpe Negra is obtained, with a tender flavour, good aroma and soft texture.
The Acorn-Fed Iberian Top Loin (Lomito Ibérico de Bellota) is produced with a selection of the best and finest cuts of acorn-fed Iberian top loin, which, accompanied by the quality of a careful production process, result in this exquisite dish.
You can enjoy Mila Gran Spicchio in a multitude of ways. Thanks to the fact that it is easy to grate, this table cheese is perfect either as a classic condiment sprinkled on top of Italian pasta dishes or straight - at its best broken into chunks - as an aromatic antipasto.
