Pork from Extremadura fed with acorns, onions, garlic, salt, pepper, marinade and spices.
Benefits, Properties and Uses
Pork loin is characterised by its high protein content, which is essencial for the correct functioning of the body. These proteins are of great biological value.
They also contain important essential minerals such as potassium, phosphorus, zinc and iron. They as well contain vitamins, you can find in their composition various vitamins the B group, B1, B3, B6 and B12.
This product is very beneficial for children, as pork loin provides large amounts of protein that make bones develop and grow optimally.
Furthermore, pork helps to improve the functioning of the immune system and also contributes to maintaining oral health.
Pregnant and breastfeeding women can benefit from the advantages of pork, its high protein content is excellent for helping the baby develop properly during pregnancy.
This product is the most recommended for sportsmen and women because it helps them to increase and maintain the muscle mass required to face the various competitions they perform. In addition, the B group vitamin present in pork helps to reduce fatigue and tiredness. The thiamine present in it is good for maintaining vitality.
Contrary to popular belief, pork is very low in fat. For every 100 g of lean meat, only 2.4 g of saturated fat is available. This is a much lower value than what is accepted for daily consumption.
The fat that this product provides most is monounsaturated, which is the same fat as olive oil has got.
How is the acorn-fed Iberian pork loin prepared?
The loin has been prepared using purely traditional techniques and has been seasoned with a significant amount of garlic, spices and salt to reinforce the succulent flavour. The curing process is carried out in drying rooms.
To preserve its taste it was vacuum-packed which also makes the product last longer. The shipment and presentation in the market is of product already sliced to facilitate your work in the kitchen.
The most famous recipes with acorn-fed Iberian pork loin.
The best recipes prepared with this product are very varied, as pork is very versatile and can adapt very well to the combination of flavours of other ingredients.
Contraindications or cautions
Consumption of pork should be limited, as it can cause gastrointestinal discomfort due to high concentrations of protein and minerals.
This meat should not be kept for long in hot environments because there is a risk of developing a bacterium that can cause diarrhoea and abdominal pain in those who eat it.
It is also important that the meat is cooked very well and at high temperatures, since pork has the particularity of having a bacterium that if not eliminated before consumption, can cause the disease known as trichinosis in people.