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100% acorn-fed Iberian pork loin
€36.33
(€36.33 / kg)
VAT included
After ham, lomo is the most prized part of Iberian bellota pork.
It comes from the finest 100% Iberian pigs used to make Pata Negra bellota ham. The pigs are raised in the wild in large oak forests.
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Lomo is the most prized part of Iberian bellota pork after ham. It consists of the tenderloin, which is cured like other cured meats. It's a real delicacy.
It comes from the finest 100% Iberian pigs used to make Pata Negra Bellota Iberian Ham. The pigs are raised in the wild in the vast oak forests of the Extremadura region.
For the best tasting ham, we recommend that you eat it at room temperature and cut it very thinly.
This product is best cured without overcuring. If you like tender charcuterie, it's just right, but if you prefer it a little drier, just leave it at room temperature for a few days, and it'll be just the way you like it.
Various weights to choose from.
Food information:
Ingredients: 100% Iberian pork tenderloin, salt, paprika, garlic, spices, sugar, antioxidant E-301, acidity regulator E-331, preservatives: E-252, E-250
Nutritional information per 100g: Energy 1269kJ / 303kcal, 36.5g protein, Carbohydrates 0.9g, Sugar 0.7g, Fat 17g, of which saturated fatty acids 5.2g, Dietary fiber <1g, Salt 4g
Keep refrigerated. Once opened, wrap in cling film.
Montesano
Jerez de los caballeros- Extremadura - España
Origin Spain.
MON018-1/2-450 - 500 g
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After ham, lomo is the most prized part of Iberian bellota pork.
It comes from the finest 100% Iberian pigs used to make Pata Negra bellota ham. The pigs are raised in the wild in large oak forests.