Iberian Cured Loin - 500gr

Iberian Cured Loin - 500gr

0.55 Kilo
Get a 500-gram piece of the famous Lomo Ibérico. The lomo, unlike other sausages, is not made with a mixture of meats, but is obtained from a single piece, is marinated and stuffed, a reference of Spanish cuisine and a product that cannot be missing in the classic Christmas Hamper. This Lomo Ibérico, as its name suggests, has been obtained from a pig of the Iberian breed, a unique animal of the Spanish peninsula and that offers us wonders such as this extraordinary sausage or the famous Jamón Ibérico.

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27,22 €

(49,50 €/Kilo)

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Lomo: the King of sausages

As the common saying goes, "every part of the pig is used up" and without a doubt, the loin of pork is one of the noblest products obtained from the pig. This delicious sausage is a delicacy that is usually not missing on the table during special occasions and one of the indispensable components of a good Christmas hamper.

The sausage known as lomo is made from salt-cured pork loin, but unlike pork legs, which are also salt-cured, it is seasoned with garlic, oregano and paprika.  The loin is "stuffed" into a pig's intestine for dry curing.

Spanish sausages

The Spanish gastronomy is world famous and its sausages, together with the Jamón Ibérico, are one of the protagonists of this popularity. Each region and town has its own products and, above all, the traditional preparation and local flavours are valued: chorizos, fuet, salchichón, chistorra and other wonders that many of us could not do without.

When we speak of sausage we refer to a processing technique, therefore, what is known as cold meat is not sausage, nor can our beloved jamón be considered as such. To make a good sausage you need meat from different parts of the pig (lean areas and fat) and seasonings that can vary according to each cook and/or product to be prepared. Once all the ingredients have been combined, the mixture is stuffed into a natural or artificial casing, as the case may be, and allowed to cure for as long as it needs to acquire its colour, flavour and texture.

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