Cesar Nieto
César Nieto Lomo Iberico Bellota
100 gDelivery to your door
AI Summary
Indulge in César Nieto Lomo Iberico Bellota, an exquisite Spanish delicacy. This 100g vacuum-packed portion features tender Iberian pork loin, traditionally seasoned with natural ingredients like Pimentón de la Vera. The Iberian pigs roam semi-wild in "Dehesas," feeding on acorns, which imparts an intense, nutty flavor, a beautiful pink color, and rich marbling to the meat. A true gourmet experience, it stays fresh for up to 30 days and can be stored at room temperature.
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Country:
Spain,
The Lomo Bellota Iberico is one of the most popular products from César Nieto. It is made from the loin of the Iberian pig, which is stuffed into the casing by hand after being seasoned mainly with natural ingredients (salt from the Salinas de Torrevieja, Pimentón de la Vera and garlic). Its traditional preparation offers us a whole range of nuances of flavour, in addition to the characteristics of the Iberian Cebo pork loin: its pink colour, its juiciness and its abundant marbling.
- The breed: The Iberian pig has a history of over 2000 years and is kept semi-wild in "Dehesas" under holm oaks and cork oaks. Because of their black claws, they are also called "Pata Negra". There are several breeds: The Black Pig has the highest fat content, the Colorado Pig has the largest muscle content, and the robust Torbiscal is a Spanish-Portuguese crossbreed.
- Habitat: The pigs live in Mediterranean forests with oaks, chestnuts and carob trees. Holm oaks and cork oaks are particularly important, as their acorns serve as food for the pigs.
- Feeding: In spring and summer, the pigs eat grasses, in autumn and winter acorns. They are additionally fattened with cereals and slaughtered from a minimum weight of 155 kg.
- Quality and taste: The meat has an intense, nutty flavour due to the acorn feeding, is darker than ordinary pork and heavily marbled, similar to Wagyu beef
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About the manufacturer:
The beginnings can be traced back to 1943. At that time, there were only a handful of tradesmen who dealt with the then still unknown Iberian pig. One of them was Alonso Nieto Manzano. At the age of only 20, the present namesake of the company "Cesar Nieto Martin" had to take over the company in 1967 and quickly became the most important driving force for the years to come.
Together with other companies, Cesar Nieto built his own slaughterhouse in 1985 and was one of the founding fathers of the "Guijuelo" designation of origin in 1986, which is now internationally known and recognised. In 1997, the two eldest sons César Nieto and Jorge Nieto joined the company and became production and sales managers.
Packaging: Vacuum-packed
Storage conditions: Store at room temperature in a cool, dry place
Producer:
Cesar Nieto Group S.L.
Polígono Agroalimentario,
C. Sierra Ventosa, 66M,
37770, Salamanca - Spain
Durability
Zutaten: Bellota iberischen Schweinelende, Salz, Paprika, Knoblauch, Oregano, Zucker, Dextrose, Antioxidantien (E - 300, E - 331), Konservierungsstoffe (E - 252, E - 250)
Nutritional values per 100 g
| Energy value | 1018 kJ/243 kCal |
| Fats | 10.1 g |
| including saturated fatty acids | 3.79 g |
| Carbohydrates | 0.5 g |
| including sugars | 0 g |
| Protein | 37.4 g |
| Salt | 5.02 g |
| Fibre | g |