- -50%
LM100BTAMON56
Acorn-fed 100% Ibérico Loin MONTESANO Gourmet Selection Extremadura Whole Piece 300–400 g.
27.
95€
€55.90
VAT included
BIG NEWS!! THE BEST PRICE ON THE MARKET - 10/10 VALUE FOR MONEY!
100% Ibérico acorn-fed cured loin "MONTESANO" Jerez de los Caballeros - Badajoz - Extremadura. Whole piece vacuum-packed, 300-400 g.
RECOMMENDED PRODUCT IN OUR ONLINE SHOP WITH 5 POINTS FOR VALUE FOR MONEY (on a scale of 1 to 5)
Shipping
Weight and yield by format
The quantity you receive depends on the format and how the weight is stated on the product page:
- Whole piece prepared to order: if you choose deboning or slicing for a piece whose stated weight refers to its weight before preparation, the approximate yield is 40–60% for deboning and 30–45% for slicing. For example, a whole 5 kg piece may provide approximately 2–3 kg of boneless product or 1.5–2.25 kg of sliced product.
- Product sold boneless: when the product page states the boneless net weight, this is the reference weight for your purchase. If you buy it unsliced, you should not deduct whole-piece yield percentages. If you request machine slicing, the cutting process results in an approximate weight loss of 10–15% of the boneless weight. For example, a boneless 2 kg piece provides approximately 1.7–1.8 kg of sliced product.
- Product already sliced in individual packs or multipacks: you will receive the quantity corresponding to the number of packs and the net weight stated on the product page. You should not deduct any additional weight loss from this quantity.
Yields and weight losses are estimates and vary depending on the piece, the proportion of bone and fat, and the cutting method. Where diced pieces and bones are included, they do not form part of the estimated sliced weight. Always check the format, weight and contents of your selected option.
How to store products
Whole ham and pork shoulder
Keep the piece in a cool, dry place protected from direct light. The ideal temperature is between 15 and 20 ºC.
Once you begin slicing, cover the exposed area with a thin layer of the ham's own fat and protect it with cling film or a clean cotton cloth.
It is recommended to consume the piece within approximately 30 to 45 days after beginning to cut it.
Sliced ham and pork shoulder
Keep the packs refrigerated between 2 and 8 ºC until ready to eat.
To best enjoy their aroma, flavour and texture, remove the pack from the fridge 20 to 30 minutes before serving.
Once opened, consume it preferably on the same day and avoid exposing it to heat, direct light or sudden temperature changes.
Cured meats
Store cured meats in a cool, dry and well ventilated place, away from moisture and direct sunlight.
If the product is vacuum-packed, keep it refrigerated and open it a few minutes before consuming so it can recover its full aroma.
After opening, wrap it in food-grade paper or keep it in an airtight container in the fridge.
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Ibéricos Montesano is a benchmark for excellence in the cured meats industry, with an 80-year tradition built on a philosophy of deep respect for artisanal methods combined with the use of advanced technology in its production processes.
Located in the idyllic Extremaduran dehesa, this family business has spent decades perfecting the art of raising 100% Iberian pigs in a privileged natural environment. The animals enjoy an outdoor life, feeding on fresh herbs, flowers, aromatic plants and abundant acorns, which contributes to the superior quality of their products.
Montesano’s great jewel, its 100% Iberian acorn-fed ham, was awarded the Diamond Award from the International Taste Institute in Brussels in 2024, recognition that celebrates seven years of perfect scores and establishes Montesano as a world reference in high-quality gastronomy.
Buy 100% Ibérico acorn-fed lomito from Montesano
The 100% Ibérico Acorn-Fed Lomito "MONTESANO" is a premium selection that captures the authentic flavour of Extremadura, a region renowned for its tradition of rearing Iberian pigs. This exquisite product comes from free-range pigs fed on acorns, herbs and natural pasture, which form the basis of its unique flavour and texture. Made from the finest cuts, this loin is seasoned with a carefully balanced blend of spices and aromatic herbs, following traditional methods that guarantee incomparable quality.
The meticulous curing in Montesano’s drying rooms and natural cellars enhances its rich aroma and juiciness, resulting in meat with a fine, well-distributed marbling that is characterised by its intensity and lingering finish on the palate. This loin not only delights with its flavour, but also tells a story of dedication and respect for the culinary craftsmanship of Extremadura.
Its ingredients list contains only what is essential to bring out its natural flavour: Iberian pork loin, salt, paprika, sugar, garlic, and a selection of spices and preservatives that ensure its preservation without compromising quality. Every bite of this acorn-fed loin offers a culinary experience that pays tribute to the land, its traditions and the artisans who carry this gastronomic legacy forward.
BIG NEWS!! THE BEST PRICE ON THE MARKET - 10/10 VALUE FOR MONEY!
PRODUCT FROM EXTREMADURA
BIG NEWS!! THE BEST PRICE ON THE MARKET - 10/10 VALUE FOR MONEY!
100% Ibérico acorn-fed cured loin "MONTESANO" Jerez de los Caballeros - Badajoz - Extremadura. Whole piece vacuum-packed, 300-400 g.
RECOMMENDED PRODUCT IN OUR ONLINE SHOP WITH 5 POINTS FOR VALUE FOR MONEY (on a scale of 1 to 5)