Unit Net Weight: 100g
Located on either side of the backbone of the Iberian campo pig. It corresponds to the loin of the Iberian pig. It is a lean piece of meat with a subtle marbling. It is first marinated in a mixture of spices and then coated with a natural pork tripe. A few weeks ripening time gives it this exceptional flavours. The lomo then develops intense aromas, a soft and melting texture.
Curing Time: 63 days minimum.
Non GMO product.
Lomo Iberico De Campo
Iberian Lomo, salt, ground red pepper, dextrin, dextrose, sugar, conservator E-252, E-250 garlic, oregano.