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“You do not have to be an expert to tell the difference”- The words of a Chef
Bellota 100% iberico pork cured loin
3. Sausages 1/10

03 Sausages

Bellota 100% iberico
pork cured loin

A high quality
artisan product,
with an exquisite flavour

Description

Characteristics and Curing

Nutritional value

Presentation

Description

Coming from Iberico pigs raised free-range in the oak forests of south-west Spain, and fed on acorns, grass and aromatic plants.

It is the full pork loin, whole piece, with no covering layer of fat.

This feed, rich in proteins, glycides and fats, in combination with plenty of exercise for the pig, achieves the perfect proportion of meat and fat necessary to produce the characteristic marbling, which distinguishes the organoleptic quality of the meat.

Meat seasoned only with salt, garlic and paprika, in natural or Fibran casings.

Traditional curing in our natural drying rooms.

The infiltration of intramuscular fat makes the product smooth and juicy, when cut it presents tones from orange to mahogany, with its characteristic marbling.

Characteristics and Curing

A whole pork loin strip, encased in natural and/or Fibran casings. The whole loin is approximately 75 cm long.

Curing: Around 90 days.

Nutritional value
Average nutritional values per 100 g

Energy value

310 Kcal (1292 Kj)

Fats

18,4 g
Saturated fatty acids 5,8 g
Carbohydrates  
Sugars  

Proteins

35,98 g

Salt 2,87 g
Presentation
Bellota 100% iberico pork cured loin
Product formats
Whole piece

½ Piece

¼ Piece

Sliced 80 gr (hand-cut)

Sliced 80 gr (with presentation case)

Selection of sliced products 180 g

Other products

“You do not have to be an expert to tell the difference”- The words of a Chef
Calcco

CAPA NEGRA

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Marques de Aracena nº 4, 21360, Jabugo, Huelva, (Spain)

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Tel: (+34) 955 02 46 94
Fax (+34) 955 02 46 95

Consorcio de Jabugo
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