Marcos Ibérico de Cebo Pork Loin (Lomo)

Slice your lomo ibérico thin and arrange it on a plate or charcuterie board. Serve it alongside picos or crusty bread with a garnish of olive oil. You can also add your sliced lomo to a sandwich / bocadillo with a pieces of Spanish cheese and other piquillo peppers.

Store your Spanish charcuterie in the refrigerator. It's best to keep it wrapped tightly in plastic wrap or in airtight containers to prevent them from drying out or absorbing odors from other foods. Charcuterie is also best enjoyed at room temperature, so remember to remove it from the refrigerator about 30 minutes before serving to allow it to come to the desired temperature. This will allow all of its delicious flavors and textures to develop fully!

Pork, salt, garlic, pimenton

Since 1965 Marcos Salamanca has been producing Iberian acorn-fed ham exactly the way
it has been traditionally made. Following an old artisanal recipe handed down from one generation
to the next, the products that Marcos produce are truly authentic and delicious.