Double Bellota lomo 100% Ibérico ±1.2kg

The pork loin 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 lightly marbled, without external fat.

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

It will then be dried for 120 days.

Country of production Spain - Extremadura region

All our fresh products are sent in specially designed insulated packages including cooling gels to keep them cool throughout the journey.