Lomo

The Iberian Lomo is produced from the muscle of the lower back of the pig.

  • Lomo 100% Ibérico

    Average weight per piece: 1.050kg.

    Intense flavor.

    Guaranteed minimum weight of 900g per piece.

    255.00 CHF/Price for the 3 pieces
    Add to cart
  • Lomo 100% Ibérico

    Average weight per piece: 1.050kg.

    Intense flavor.

    Guaranteed minimum weight of 900g per piece.

    390.00 CHF/Price for the 5 pieces
    Add to cart

This cut of meat is marinated with salt, paprika, garlic and oregano, and wrapped in gut. The pieces thus prepared are left in a cure for a period of between four and six months. After the cure, the Iberian lomo is ready to be consumed; will pass, however, a few hours in a wooden bell under which burns, very slowly, oak charcoal; This slightly dries the product and gives it its particular and delicate aroma.

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