7,45€
Intense and balanced in the mouth, it is a product that comes from the pork loin after a process of maceration and then maturation in a dryer, cured and marinated with natural spices and elaborated in a traditional way that gives it that characteristic aroma and flavour of this product. It is sent sliced and vacuum-packed in 100gr.
In stock
Pork from Extremadura with red and green peppers, onion, garlic, salt, pepper, marinade and spices.
This pork meat contains important essential minerals such as potassium, phosphorus, zinc and iron. It also has several B vitamins; B1, B3, B6 and B12.
Apart from that, it provides an important energy ration and improves the body performance due to the high concentration of proteins. These proteins are of great biological value.
Children benefit from the properties of pork, as the loin, which is the part of the meat that provides large amounts of protein, makes the bones develop and grow as expected for their age.
Pregnant and/or lactating women also benefit from the high concentrations of pure animal protein, which are excellent for helping the baby develops properly during pregnancy or while being fed with breast milk.
On another hand, high performance athletes can obtain more vitality thanks to the thiamine provided by the pig. B vitamins are ideal for reducing fatigue and tiredness. In addition, the high protein content is recommended to help increase and maintain the required muscle mass.
Besides, the pig helps to improve the functioning of the immune system and also contributes to maintaining oral health.
Pork is very low in fat. For every 100 gr of lean meat, only 2.4 gr 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 that is produced in olive oil.
This type of loin is obtained from Iberian pigs from Extremadura, Spain.
The final product is obtained using traditional techniques in its entirety and has been seasoned with various ingredients, including garlic, spices and salt. All that is to reinforce the succulent taste. The curing process is carried out in drying rooms. It comes from the pork loin after a process of maceration and then maturation in drying rooms, cured and marinated with natural spices and prepared in the traditional way that gives it that characteristic aroma and flavour of these products.
To preserve its flavour it was vacuum-packed, which also allows the product to last longer. The shipment and presentation of the product in the market is sliced to facilitate your work in the kitchen.
The diversity of dishes and recipes that use the paprika Iberian pork is so great that it is very difficult to define which is the best dish.
The best recipes prepared with this product are very varied, as pork is very versatile and can adapt very well to the combination with flavours of other ingredients.
It is very common to prepare recipes for stews or recipes for grilled Iberian pork loin. Strips are also very popular. The product can be eaten alone, but it can also be served as an accompaniment, as a main course or as a small starter. It all depends on the food and the occasion.
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 periods of time in hot environments because there is a risk of developing a bacterium that is capable of causing 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.
| Weight | 0.1 kg |
|---|---|
| flavored | Garlic, Garlic, Peppers, Peppers |
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