Iberico Heart
60,71€
This pack is designed for those looking for an exceptional flavor to accompany a meeting full of 🧡, where the magnificent Pago “Los Vivales” cured sheep cheese is combined with a selection of 3 envelopes of sliced Carrasco Ibéricos where you will find 100% Iberico Bellota Shoulder and 100% Iberico Bellota Loin. It also includes a 400 grams cured sheep cheese wedge. The pack “Iberico Heart” includes:
- 2 packets of 100 gr. of Carrasco 100% Iberico Acorn-fed Shoulder (100% Iberico Acorn-fed Ham).
- 1 packet of 100 gr. of 100% Iberico Acorn-fed Pork Loin Carrasco
- 1 wedge of cured sheep cheese Pago “Los Vivales” of 400 grams.
The pack “Iberico Heart” is a tasting pack perfect for lovers, who are looking for the best taste in a very special moment.
Carrasco Ibéricos products (Shoulder and Loin) are presented in 3 packets of 100 grams each, 2 packets of 100% Iberico Acorn-fed Acorn-fed Shoulder and 1 packet of 100 grams of 100% Iberico Acorn-fed Loin, perfect for its consumption and later preservation. Carrasco Ibéricos products come from selected Iberian pigs of their own breed, raised in absolute freedom, and are also presented in thin slices preserving the aroma and flavor of the whole pieces.
The PAGO “Los Vivales” cured sheep’s cheese is made with 100% raw milk. A cheese with a firm consistency and a deep flavor, characteristic of its long maturation of 6 to 8 months, highlighted by a huge number of prestigious awards, which have made it positioned as one of the best cheeses on the international scene as the World Cheese Awards or the Global Cheese Awards.
Shoulder and loin Carrasco: Guijuelo (Salamanca, Spain).
PAGO “Los Vivales” Black Label Sheep Cheese: Coreses (Zamora, Spain).
- 100% Iberico Acorn-shoulder palette Carrasco: minimum curing period of 24 months.
- Acorn-fed 100% Iberico Carrasco Acorn-fed Pork Loin: minimum curing period of 3 months.
- PAGO “Los Vivales” Black Label Sheep Cheese: 6-8 months.
- 100% Iberico Acorn-shoulder palette Carrasco: Iberico pork shoulder, salt and preservatives (E-250, E252). Does not contain gluten or lactose.
- Acorn-fed 100% Iberico Carrasco Acorn-fed Pork Loin: Iberico pork loin, common salt, paprika, garlic, sugar, preservatives (E-250, E-252), acidity corrector (E-331), and antioxidant (E-301).
- PAGO “Los Vivales” Black Label Sheep Cheese: Raw sheep’s milk, natural rennet from suckling lamb, lactic ferments, salt.
- 100% Iberico Acorn-shoulder palette Carrasco: Keep the Carrasco shoulder in a dry place at room temperature (20-25 ºC approximately).
- Acorn-fed 100% Iberico Carrasco Acorn-fed: Pork Loin Once opened, keep refrigerated between 0 ºC and 5 ºC.
- PAGO “Los Vivales” Black Label Sheep Cheese: It is advisable to keep the cheese refrigerated, between 4º C and 8º C.
- 100% Iberico Acorn-shoulder palette Carrasco: It is important that the product is properly tempered before consumption.
- Acorn-fed 100% Iberico Carrasco Acorn-fed Pork Loin: The first time it is to be consumed, preferably remove from its original packaging 48 hours before and let it air-dry. Once opened, to consume, remove from the refrigerator about 20 minutes before consumption, although if preferred, it can be kept at room temperature.
- PAGO “Los Vivales” Black Label Sheep Cheese: Serve at room temperature.
The “Iberico Heart” pack, the best tasting pack for lovers.
Giving the gift of a gourmet pack such as “Iberico Heart”, with cheese, acorn-fed pork loin and acorn-fed shoulder is an excellent idea because it symbolizes care and sophistication. This pack not only delights the palate with exquisite flavors and unique textures, but also offers a shared experience, creating memorable moments. Choosing Carrasco Ibérico products conveys appreciation for quality and good taste, fostering connection and enjoyment together. It is a way to celebrate love with elegance, an invitation to savor together the delights of life, strengthening bonds in every bite.
