Description
Essensaciones imports this Iberian pork, whose ancestral origins come from at least these three subspecies:
– European wild boar
– Mediterranean wild boar
– Asian wild boar
The characteristics of this pure breed are that of a rustic animal with a grey/brown coat, long snout, pointed ears and limbs adapted to making it an excellent grazer.
It is fed from the piglet stage with a compound feed, and then fattened by grazing in the ´dehesa` during the ´montanera´`period. The ‘montanera’ is the last stage in the rearing of the Iberian pig
when the traditional fattening process takes place, amidst cork and holm oak trees, with the acorn being the fundamental foodstuff before the animal is slaughtered.
It is a very delicate animal with a high mortality rate. It has a low tolerance to cold and the females have an average of 4 to 6 piglets per litter.
Ingredients
Iberian pork belly and salt
Fat: 59.49 g
of which Saturated: 22.11 g
Protein: 3.39 g
Carbohydrates: 0 g
of which Sugars: 0 g
Salt: 8.18 g
