This Iberian Lomo is made from the loin of 100% pure-bred Iberian pigs, each with 2-3 hectares to roam and enjoy their diet rich in acorns. After butchering, the fillet is seasoned and marinated before being dried and aged for 8-12 months. When they reach the optimum point of curing, each loin is stored in the tradition of the matanza (pig butchering season) in Extremadura, mid-West Spain, by placing them in an earthenware jar and covering them with white lard from the same pigs.More details
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