IBERIAN ACORN-FED LOMO DOBLADO(FOLDED LOIN)
The 100% Iberian acorn-fed Lomo Doblado (folded cured pork loin) is a specialty of Señorío de Montanera, based on a recipe typical from the south of Extremadura, recovered from the traditional pig slaughters.
The Iberian acorn-fed Lomo Doblado (Folded Loin) is one of Señorío de Montanera’s greatest treasures. This is a product typical from the pig slaughters of Extremadura, the recipe having practically disappeared because parents had stopped teaching their children how to make it. Señorío de Montanera was a pioneer in rescuing this tradition and other gastronomic recipes of our land, which are a true culinary delight, thanks to a CDTI Project (Centre for Industrial Technological Development) in 2006, aimed at recovering traditional cured sausages and transferring them to industrial-scale production.
This is a unique and exceptional product. Visually, it already presents a very characteristic appearance given its look and the thickness of the piece tied with string. Notwithstanding, the taste leaves no one indifferent given its explosion of flavours and succulence in the mouth, melting without the need to chew: a true delight for the most exquisite palates.
The encased folded cured pork loin in lard is made from 100% Iberian acorn-fed pork loin. The piece, trimmed of external fat, is marinated in salt and garlic, and the next day, before encasing, is coated with a thin layer of white lard from Iberian acorn-fed pigs. This recipe has no paprika, hence the name “white” with which it was traditionally known. In addition, given that the piece is folded in half before encasing, it is also called “folded”. Once encased, the entire piece is tied with string, which plays an essential role during the curing process. As the piece begins to cure, the strings are tightened so that the loin holds together.
Being twice as thick as a normal cured pork loin, it is very succulent but with a long curing period that usually lasts more than six months. In addition, its delicate seasoning gives it a pronounced “acorn” flavour like ham, which isn’t masked by the seasoning. It is always presented vacuum packed with an individually-numbered black seal that is placed on the cord, indicating that the piece is 100% Iberian acorn-fed. Its weight and presentation are similar to that of the Caña de Lomo (cured pork loin).
Once cut, it has a red-purple colour, intensely marbled with streaks of fat. The fat penetrates throughout the meat, along with the thin layer of outer lard and the large diameter of the cured sausage, providing exceptional succulence and flavour that is reminiscent of the maza (the thickest part) of the ham.
Best eaten at a temperature between 18 and 24ºC.
An extraordinary source of mono-unsaturated fats, the Lomo Doblado provide us with fatty acids that are basic for our body, mainly oleic acid, and also vitamin B1, phosphorus, iron... In short, this product is high in oleic acid, typical of Iberian pork meats and a key component of the Mediterranean diet, as indicated by expert independent sources consulted by our Quality Control Department. In addition, the breaking down of this mono-unsaturated fat (lipolysis), and of the protein (proteolysis), which is encouraged, to a great extent, by the slow curing process, provides the pleasant aroma and flavour of these products.