Iberian Lomito (Cabecero de Lomo)

Lomito is obtained from the "presa", considered the finest cut of the iberian loin. Juicier than the standard iberian loin, with an intense red colour and remarkable marbling.

Cured for over 3 months with natural salt, paprika and spices. Deep red colour with fat marbling characteristic of acorn-fed iberian pork.

Characteristics

• Weight: 350 g
• Flavour: Mild, lightly salted
• Texture: Even, with optimal fat distribution
• Breed: Iberian crossed with Duroc
• Origin: Extensive pasture in the dehesa