Ibérico Cured Loin - 300gr

Ibérico Cured Loin - 300gr

0.30 Kilo
Quarter of a 300-gram piece of an exquisite sausage made from a whole pork loin, without external fat, marinated with a dressing prepared with paprika, garlic, oregano and olive oil. The lomo is a stuffed piece, which means that it has been cured inside the natural pork gut, like a whole piece, without chopping first. The lomo Ibérico is obtained from Iberian pigs, whose unique characteristics give rise to culinary delicacies such as this fantastic lomo, a high quality sausage with a flavour full of nuances.

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14,85 €

(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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