Buy 100% Iberian loin Majada Pedroche
A cured loin of 100% Iberian pork raised free-range and fed with vacuum-packed acorns and weighing between 1.4-1.6 kg.
The pata negra acorn loin from Jamones y Embutidos Majada Pedroche is made entirely using artisanal procedures, stuffed in natural pork casing and cured in the natural drying rooms that the small family business has located in Villanueva de Córdoba, in the heart of the Valley. from Los Pedrcohes.
A juicy, delicate meat, with aromatic touches of matured meat, acorns and selected spices.
Preparation of 100% Iberian acorn-fed loin
The 100% Iberian pork loin is marinated in brine for 1 or 2 days, always depending on the weight of the loin. Afterwards, it will be desalted and left to dry for a few days.
Next, a mixture of spices is made, including garlic, pepper, cumin, paprika and salt until it forms a kind of paste which is spread all over the piece so that it absorbs all the flavors for 5 days.
The Iberian loin meat is then stuffed into a natural casing and hung in drying rooms where it will remain for a minimum of 120 days.
Tasting of 100% Iberian acorn-fed loin
Each slice must be cut thinly, so that the fat, a fundamental part of this meat, melts in the mouth. It should always be consumed at room temperature. The ideal is 20ºC.
Unlike hams, cured Iberian sausages are recommended to be kept in the refrigerator once opened and have lost the vacuum, but if you live in a cool place, it is really not necessary, since as you can see in supermarkets or butcher shops, they do not They are in cold rooms, but on normal shelves.
Always cover the cut area with plastic wrap to prevent it from drying out, although the best way to maintain it is to consume it daily.
Buying Majada Pedroche 100% acorn-fed Iberian loin is a very good choice and will not leave you indifferent. Coming from whole pieces of loin, not minced meat, and with a family tradition behind where they take care of the animal and the product with great delicacy.