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Acorn- Fed 100% Iberian Ventresca (pork belly)
6,00€
Include
- o 500-600 g piece of MIO Acorn-Fed 100% Iberian Ventresca (Pork Belly)
| Free shipping for order over € 150 | |
| Within 4 – 5 working days. |
It is a lard piece mixes up with meat that belongs to the pork ventral muscles, and it is cured in a natural process with salt. Thanks to our animals careful breeding and feeding, a delicacy with some singular organoleptic qualities are well made.
Additional information
| Weight | 0,6 kg |
|---|
Ingredients
Nutritional Value
(average nutritional value for 100 g of consumable product).
| Energy value | 1133 KJ (272 Kcal) |
| Carbohydrates | <0,1 g |
| Fats, of which | 20,56 g |
| - Saturated Fatty Acids | 7,43 g |
| - Monounsaturated Fatty Acids | 9,62 g |
| - Polyunsaturated Fatty Acids | 3,51 g |
| Proteins | 16,6 g |
| Water | 60,4 g |
Preservation advises
Conservation
Store in a dry and fresh place.
Preparation
- Open the packet before consuming (10 minutes before).
- Let it settle about 10-15 minutes at room temperature.
- Place it easily for eating that makes it attractive for eyesight.
Consumption
Consume at room temperature o well-cooked according to consumer preferences. Once the packet is opened, consume before 30 days.
Tasting Advises
Advises to taste MIO 1898 Acorn-Fed 100% Iberian Ventresca (pork belly). Torbiscal Variety
Ventresca (pork belly) is a very versatile piece, it may be consumed tempered, directly or cooked in different dishes:
Tempered
- Take it out of the refrigerator 30 minutes before consumption. Cut thin slices and roll them up on a long breadstick.
- Take it out of the fridge 30 minutes before consumption. Cut thin slices and place them on hot slices of bread. You can put a thin layer of natural tomato on the bread.
Cooked
- Cut it into cubes or thin slices and add it to scrambled vegetables, pasta, pizza, etc
- Cut it into cubes and add it to stews, rice dishes, etc
- Cut it into thin slices and place or roll it over fish or meat.
- You can use it to make meat or fish fillings.
Once prepared, you can enjoy the MIO experience.
Tasting notes
It is a lard piece mixes up with meat that belongs to the pork ventral muscles, and it is cured in a natural process with salt. Thanks to our animals careful breeding and feeding, a delicacy with some singular organoleptic qualities are well made.
