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Lomo cabecero a la pimienta (pepper cured head neck loin), from Huesca, piece
25,85 €
Type
Lomo
(loin)
VARIETY
Pepper cured cabecero
RACE
![Duroc / White pig](https://spanishclub.de/wp-content/themes/rasa_store/img/Blanco-Pig.png)
Duroc / White pig
WEIGHT
![1.1 kg](https://spanishclub.de/wp-content/themes/rasa_store/img/scale-white.png)
1.1 kg
BODY PART
![duck](https://spanishclub.de/wp-content/themes/rasa_store/img/Presa-icon.png)
PRODUCER
Mayoral (La Pirenaica)
![Drinks Pairing](https://spanishclub.de/wp-content/themes/rasa_store/img/drink-pairing-red.png)
Drinks Pairing Suggestions:
![Aragon-Huesca](https://spanishclub.de/wp-content/themes/rasa_store/img/Aragon-Huesca.png)
Approx. 1.1 kg of Mayoral´s pepper cured head / neck section of pork loin (lomo cabecero a la pimienta), in vacuum sealed packaging.
Elaborated with the upper part of the pig, shoulder and neck, impregnated with pepper and stuffed in mesh. This loin top section carries just the right amount of fat, which will give it the flavour and cut so characteristic of the sausage. They are salted, spiced with peppers and stuffed in mesh, to let them cure until the optimum moment. The cut is reddish in color with its fat infiltrated, intense and tasty flavour. A unique and spectacular sausage, do not hesitate to try it!
Mayoral: Based in Somontano de Barbastro, Huesca, it was founded at the foot of the Pyrenees mountains in 1950 to produce pork products. Since then, they have continued the work that began three generations ago, keeping the old recipes and the secrets of the production and curing process of these traditional products. This artisan production is complemented by a meticulous selection of raw materials, as well as the incorporation of new technologies and quality certificates.
Approx. 1.1 kg of Mayoral´s pepper cured head / neck section of pork loin (lomo cabecero a la pimienta), in vacuum sealed packaging.
Elaborated with the upper part of the pig, shoulder and neck, impregnated with pepper and stuffed in mesh. This loin top section carries just the right amount of fat, which will give it the flavour and cut so characteristic of the sausage. They are salted, spiced with peppers and stuffed in mesh, to let them cure until the optimum moment. The cut is reddish in color with its fat infiltrated, intense and tasty flavour. A unique and spectacular sausage, do not hesitate to try it!
Mayoral: Based in Somontano de Barbastro, Huesca, it was founded at the foot of the Pyrenees mountains in 1950 to produce pork products. Since then, they have continued the work that began three generations ago, keeping the old recipes and the secrets of the production and curing process of these traditional products. This artisan production is complemented by a meticulous selection of raw materials, as well as the incorporation of new technologies and quality certificates.
Pork head/neck loin, salt, dextrose, maltodextrin, pepper, spices, antioxidant (E-301), preservatives (E-250E-252). Artificial casing.
Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):
Keep in a cool and dry place.
Producer: Pirenaica del Jamón, S.A
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