Señorío De Montanera Lomo Doblado 100% Ibérico-Bellota
Rediscover the timeless elegance of Spanish charcuterie
by Señorío de Montanera
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Experience the exquisite taste of purebred Ibérico charm with Señorío De Montanera’s Lomo Doblado. This masterpiece is a testament to traditional Spanish charcuterie, crafted with the finest acorn-fed pigs from the lush dehesas of Extremadura. Each bite offers a glimpse into a rich culinary heritage, where time-honored techniques meet unparalleled quality.
The Essence of Señorío De Montanera
Señorío de Montanera stands at the forefront of Ibérico excellence, rooted deeply in the verdant dehesas of Extremadura. Established in 1995, this collective of traditional breeders is dedicated to preserving the purity of the Ibérico pig breed and the unique ecology of their environment. Occupying over 60,000 hectares, their commitment to sustainability and heritage factors significantly into every product they create.
Understanding Lomo Doblado
For aficionados of fine cured meats, Lomo Doblado is an extraordinary find. Crafted from the whole loin of 100% purebred Ibérico pigs, this delicacy is uniquely prepared by folding the loin, hence the name “doblado.” This method adds both complexity and depth to its texture and flavor, creating a product with juicy, marbled richness and a distinctive feel that honors traditional recipes from the region.
A Bellota Luxury
The term “bellota” signifies that these pigs are not merely bred for their genetic purity but are also acorn-fed during the critical montanera period. Roaming freely in the oak-rich landscapes, these pigs develop complex flavors and healthy fat profiles, akin to nature’s Mediterranean olive oil, enhancing both taste and nutritional value.
The Artisanal Process
Following the careful selection of the finest loins, the preparation involves minimal seasoning, allowing the inherent flavors to shine. Unlike other Spanish cured meats, Lomo Doblado eschews the use of paprika, opting instead for a whisper of salt, spices, and a protective layer of Ibérico fat, known as manteca. This technique elevates the natural taste profile, emphasizing the savory umami and delightful acorn undertones.
Master artisans then oversee a meticulous curing process exceeding six months. The loins mature slowly in natural cellars, absorbing the unique environmental conditions that add subtlety and personal character to each piece, culminating in a harmonious blend of intense flavors.
Culminating Excellence in Every Slice
Slicing into a Señorío De Montanera Lomo Doblado reveals a mosaic of deep ruby red meat and creamy white marbling, a visual promise of its indulgent mouthfeel. Its aromatic complexity unfolds with a flourish of acorn, dried fruit, and gentle spice notes, inviting you to savor its lingering nutty finish.
Culinary Pairings and Service
Best served thinly sliced at room temperature, Lomo Doblado shines on charcuterie boards and in gourmet dishes alike. Complement its flavors with bold Spanish reds like Rioja, or the sparkle of a fine Cava. Pair it with artisanal cheeses for an unparalleled tasting experience, and elevate it further with accompaniments like Marcona almonds or plump figs.
Culinary Heritage and Prestige
Señorío De Montanera Lomo Doblado is more than a luxurious indulgence; it’s a revered piece of culinary history, intertwining tradition, meticulous craftsmanship, and sustainability. Its status as a delicacy is not only defined by taste but by its cultural resonance, making it a rare and sought-after treasure among cured meats.
