Sliced Acorn-fed Ibérico Lomo, 100g. Guijuelo

£ 9.85


New product

This Ibérico Lomo de Bellota is probably the most exquisite Iberian charcuterie, with its distinctive flavour and fragrant aroma. It is made ​​from Iberian pork loin from free range acorn-fed Iberian pigs. First, with much of the outer fat removed, it is seasoned with paprika, salt, garlic and oregano. It is then subjected to an artisan curing period lasting at least 4 months.


  • Sliced acorn-fed Ibérico Lomo from free range acorn-fed Iberian pigs
  • Lightly fragranced, smoky and nutty flavour with a well-defined marbled texture
  • Cured for 90 days, Guijuelo, Salamanca
  • 100g Sliced and Vacuum Packed

IngredientsAcorn-fed Iberico loin, salt, paprika, spices, preservatives (E-250, E-252) and antioxidant (E-316)
Curing Time90 days
Free RangeYES
Storage & CareKeep refrigerated below 7°C. Open the pack and keep it room temperature for at least 30 minutes before eating.