Whole dry-cured Iberian loin (lomo) is made from the meat of free-range Ibérico pigs, a unique breed. A slow curing process in the singular microclimate of the Sierra de Francia. An extraordinary aroma, flavor and texture. It is made completely naturally and contains no gluten or lactose.
- Tasting Notes: An elegant flavor of subdued spiciness with hints of smokiness.
- Size: Approx. 1.35 - 1.65 lbs
- Region: Salamanca
- Suggested Pairings: Picos Camperos | Any Cheese of your Choice
Dry Cured. Ready to Eat. All pork product. Imported from Spain.
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