If you want to buy spanish chorizo, it is because you know that 100% Iberian pig products meet very high quality standards. Surely you know how to distinguish an acorn-fed Iberian ham from another that is not. Do not? Then we invite you to let yourself be advised by Lola Gourmet. One of its great attributes is the color of the lean. It is much more intense in the 100% Iberian pig than in the crossed one.
It is perceived both on the cutting surface and in the slices of the Iberian ham. The muscles of the Iberian pig have more protein. Hence the red color of meat and ham, the so-called myoglobin. As 100% Iberian, for centuries, it has had to walk long distances in search of food, it has a greater oxygen reserve in its muscles, which gives the meat a red color. Not only that, but myoglobin has a lot to do with the transformation of meat into ham and with the taste and aroma.
We are your reference to buy spanish chorizo
The acorn-fed Iberian chorizo that you can buy on the Lola Gourmet website is pure aroma and flavor. It is made with the noble meat of the pig. The curing of acorn chorizo takes place in natural drying rooms for at least five months. A 100% natural product, cured chorizo to give a taste to the palate. Same feast as the one you can have with a good Iberian loin. One of the sausages most appreciated by the most select consumers. This piece comes from the muscle underneath the pork ribs, next to the spine.
A premium selection
One of the stars of our online store is the jamón ibérico de bellota. A product with a powerful palatability, that is, a show for the palate. To distinguish an Iberian from another that is not, you have to look, among other things, at the fat. This is more fluid, which makes the surface shine more and the look juicier. The 100% Iberian pig stands out for its higher content of intramuscular fat, very aromatic. It also highlights the intensity and persistence of the aroma.
Where does it come from? In essence, from intramuscular, intermuscular and subcutaneous fat. They are what give the product quality, the flavors and aromas that make it unmistakable. Thanks to the fat, the Iberian ham gains in juiciness and aroma. The proteins in ham represent 32 grams per 100 grams, that is, about 120-130 Kcal. The fat rate is made up of intramuscular and external fat. In summary, the energy content of ham ranges between 250 and 300 Kcal per 100 grams. For this reason, ham is ideal as an aperitif due to its extraordinary palatability and satiating capacity.