The Iberian loin of pork is one of the most appreciated and valued sausages in Spanish gastronomy. Its unmistakable flavour, juicy texture and artisan production make this product a true culinary jewel. At César Nieto Group we know everything you need to know about the Iberian pork loin and you are going to find out.
What is the César Nieto Iberian loin of pork loin like?
César Nieto’s Iberian pork loin is a sausage made from the lean meat of the loin of the Iberian pig, one of the most noble parts of this animal. The Iberian pig is a native breed known for its ability to infiltrate fat into its muscles, which gives its meat an incomparable flavour and texture.
This sausage is characterised by its elongated, cylindrical shape and its marbled appearance due to the infiltrated fat. The meat is marinated in a mixture of traditional spices, including paprika, garlic and salt, and then cured naturally for several months.
How the Iberian pork loin is prepared
The preparation of the Iberian pork loin is an artisanal process that requires time and dedication. Below, we explain the key stages in its preparation:
- Selection of the loin: The piece of Iberian pork loin is chosen, which is the lean part located next to the backbone. This meat is particularly appreciated for its tenderness and flavour.
- Marinade: The loin is marinated with a mixture of salt, paprika, garlic and other spices. This mixture varies according to the tradition of each region, but paprika is usually an essential ingredient that adds colour and characteristic flavour.
- Stuffing: Once marinated, the piece of loin is stuffed into a natural casing, which gives it its cylindrical shape.
- Curing: The sausage is left to cure for a period that can vary between three and six months. During this time, the meat loses water, concentrating its flavour, and develops its firm but juicy texture.
- Quality control: The master ham makers control each piece during the curing process, ensuring that the ideal conditions of temperature and humidity are met to obtain a product of the highest quality.
Benefits of the Iberian pork loin
In addition to its exquisite flavour, Iberian pork loin has nutritional properties that make it a healthy option in the world of cured meats. As it is made with lean Iberian pork, it is rich in high quality proteins, which makes it ideal for maintaining a balanced diet.
Thus, loin loin is an excellent source of protein, essential for muscle repair and growth. Unlike other sausages, Iberian pork infiltrates healthy fats in its muscles, such as oleic acid, which is beneficial for cardiovascular health.
Iberian pork loin also contains B vitamins, which are necessary for energy metabolism, and minerals such as iron and zinc, which are essential for the immune system.
How to serve the Iberian pork loin
Iberian pork loin is best enjoyed in thin slices, which allows its texture and flavour to be appreciated in all their splendour. This sausage is a perfect accompaniment to a cheese and Iberian ham platter, or simply as a tapa with a good red or fino wine. Here are some ways to enjoy it:
- Charcuterie board: Combine the loin of pork with other Iberian products such as ham, chorizo and salchichón. Accompany with crusty bread and extra virgin olive oil for a complete experience.
- Montaditos or sandwiches: The thin slices of caña de lomo are perfect for preparing gourmet sandwiches, accompanied by Manchego cheese and a touch of grated tomato.
- Appetizer: Offer the loin of pork loin as an appetizer at a dinner or celebration. Its elegance and flavour will win over your guests.
In short, the Iberian pork loin is a delicacy that forms part of Spain’s culinary legacy. Its artisan production process and unbeatable flavour make it an essential sausage for any lover of good gastronomy.
If you are looking for an authentic gastronomic experience, the caña de lomo ibérico is, without a doubt, one of the best options. Visit the César Nieto shop to find the best quality and 100% Iberian product!
