Lomo Bellota 100% Ibérico ±1kg

Pork lomo or loin comes from the tenderloin, the leanest and noblest part of the Iberian pig.

Its color, a guarantee of quality, is pale red and slightly marbled, without exterior fat.

Once salted, the meat is marinated in a bath of spices and herbs (salt, garlic, oregano) for 48 hours, then pushed into a casing and lightly smoked.

It will then be dried for 120 days.

Country of production Spain - Extremadura region