Montaraz Salamanca Lomo de Cebo de Campo Ibérico

Tasting Notes from the Curator

Indulge your palate with Montaraz’s Lomo de Cebo de Campo Ibérico, a cured pork loin that resonates the symphony of delectable flavors of Spain. This sublime culinary wonder embraces the meat from free-roaming Iberian pigs that feast graciously on a seasonal diet of acorns and natural forage. The meat reincarnates this natural bounty, rendering a steadfast aroma serving a palate dipped in a perfect blend of earthy notes, balanced by a subtle but distinguished hint of acorns. Flavors sing a melody deliciously rich and profound, making it an invaluable addition to the realm of luxury charcuterie. A mellow sweetness entwined with a distinctive nutty profile sketches the unique taste, evoking a sensorial immersion into the Iberian lands. The loin carries a texture that hums the harmony of tenderness and succulence, complementing the explosion of flavor the moment it graces the tongue. Seductively soft yet firm in constitution, the Lomo de Cebo de Campo Ibérico promises a mouthfeel that enhances the overall gastronomic enjoyment. Two centuries of artisanal mastery contribute to this celebrated Spanish delicacy that spins an enchanting tale of tradition and gustatory excellence.

### Pairings & Suggestions

• Pair the Lomo de Cebo de Campo Ibérico with manchego cheese, crusty bread, and a rich, full-bodied Rioja for a classic Spanish tapas experience. The salty richness of the Ibérico meat complements the nutty manchego and the robust flavors of the Rioja.\n\n- Add thin slices of Lomo de Cebo de Campo Ibérico to a fresh arugula salad with shards of parmigiano reggiano, a dash of extra virgin olive oil, and a sprinkle of lemon zest for a refined lunch.\n\n- Serve Lomo de Cebo de Campo Ibérico on a charcuterie board alongside salty Marcona almonds, briny olives, and sweet quince paste (membrillo) for a well-rounded Spanish feast.\n\n- Delight in the meat’s flavor by accompanying it with some crusty bread and a hearty red wine. The intensity of taste within both the Ibérico meat and a robust Tempranillo create a sensational gastronomical experience.

  A Legacy of Artisanal Craftsmanship: A Peek into the Montaraz Journey

Montaraz, the producer, is an integral part of a four-generation tradition that dates back to 1890, situated in the heart of Spain’s agricultural lands in Extremadura. Montaraz has been treating food aficionados with products encapsulating the distinctive flavors of traditional Spanish cuisine. This lovable brand gathers its fame principally from the high-quality Iberian cured meats it manufactures. Montaraz curates these meats using free-range Iberian pigs known for their exceptional genetics, diet, and lifestyle, thus contributing to the authentic flavors of their products. The pigs, enjoying a free-range lifestyle, feast on acorns providing the meat its distinctive nutty flavor prized by gourmets. Montaraz’s products exemplify their commitment to maintaining traditional methods, passed down through generations to preserve Spanish food culture. Having built a reputation for delivering supreme quality and authentic Spanish flavors, Montaraz symbolizes generations of craftsmanship and love for food.

Storage Instructions

Lomo de Cebo de Campo Ibérico should be stored at a temperature between 10°C and 15°C, in a cool, dry, and ventilated environment. Prevent direct exposure to sunlight and harsh odors. Re-wrap tightly in plastic wrap or store in an airtight container to conserve moisture and uphold freshness.