Terminologies of words, related to the world of the Iberian pig. The “L”.
Native swine breed from Badajoz, Cáceres and Córdoba, with little hair on the skin, and in danger of extinction.
Small pig, from newborn to three months of age (which usually weigh between 20 to 25 kg).
Unit of weight equivalent to 0.454 kg. It was used in the Sierra, together with the “Arroba de: 11,502 kg” to weigh the pigs for sale.
Polyunsaturated fatty acid of the Omega 6 family, present in the meats and products of the Iberian pig.
Lomito ibérico (Iberian loin)
It is made from the Iberian Presa (It is the juiciest meat and one of the best pieces of pork). That is stuffed and cured for a period of about 90 days.
Lomo Iberico (Iberian pork loin)
This fact of the piece of meat corresponding to the lump of meat of the lower back of the pig. That is stuffed and cured for a period of about 90 days.
Los Pedroches (Valley of)
District of the province of Córdoba with Protected Designation of Origin.
Set of animals from the same origin that once slaughtered and converted into hams, meats, sausages and / or packaged in virtually identical circumstances.