One of the most unique products of Ibéricos Montesano is its 100% Iberian Bellota Doblado Loin without paprika, made following a traditional recipe from Extremadura that differentiates it from conventional Iberian pork loin. This loin comes from 100% Iberian pigs raised in the pastures of Extremadura.
Its production is entirely artisanal, starting with the folded stuffing, a process that requires a prolonged curing period of more than 7 months, in contrast to the 3-4 months required for traditional pork loin. This additional time allows the loin to absorb the nuances of the acorn as much as possible, achieving an intense aroma and flavour, with an aftertaste very similar to that of Iberian ham.
Unlike traditional Iberian loin, Lomo Doblado does not contain paprika, which favours a natural and pure flavour, highlighting the authentic taste of the acorn. Slow curing and constant supervision by master butchers ensure that each piece maintains its exceptional quality. The strings are tied manually to ensure that the meat remains perfectly united throughout the maturation process, creating a true gastronomic jewel that conquers the most demanding palates.
