IBERIAN ACORN-FED SOLOMILLO
Another extinct piece of traditional cuisine from southern Spain, mainly due to the popularity of the Iberian sirloin either in carpaccio, or grilled or roasted, which means that this scarce raw material is sold to be consumed in uncured form. This product is of exceptional quality.
The solomillo embuchado (pork sirloin in a sausage casing) has the same seasoning as the lomo doblado: salt, light touches of garlic and pepper, no paprika; this enhances the flavours of the actual raw material and its characteristic acorn flavour. Its light layer of pure Iberian pork fat provides succulence, inhibits oxidation and slows the curing process. This is an original and traditional artisan product, of excellent quality.