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.
Last items in stock!
|Ingredients||Acorn-fed Iberico loin, salt, paprika, spices, preservatives (E-250, E-252) and antioxidant (E-316)|
|Curing Time||90 days|
|Storage & Care||Keep refrigerated below 7°C. Open the pack and keep it room temperature for at least 30 minutes before eating.|