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Lomo Ibérico (Piece)

Lomo Ibérico (Piece)

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  • Acorn Iberian Acorn Iberian
  • Food: Feed + Cereals + Acorns + Herbs + Wild Plants Food: Feed + Cereals + Acorns + Herbs + Wild Plants

Weight: 1.20 lb - 1.50 lb

Piece of an exquisite cured meat made with a whole pork loin, without external fat, marinated with a dressing prepared with paprika, garlic, oregano and olive oil. The loin is a stuffed piece, which means that it has been cured inside the natural pork gut, like a whole piece, without chopping. Lomo Ibérico de Bellota is a unique product of Spanish gastronomy and is obtained from Iberian pigs fed freely on acorns and wild herbs. The characteristics of this particular animal, together with its careful feeding, give rise to culinary delicacies such as this fantastic lomo, a high quality cured cold meat with a flavour full of nuances.

Weight: 1.20 lb - 1.50 lb

Piece of an exquisite cured meat made with a whole pork loin, without external fat, marinated with a dressing prepared with paprika, garlic, oregano and olive oil. The loin is a stuffed piece, which means that it has been cured inside the natural pork gut, like a whole piece, without chopping. Lomo Ibérico de Bellota is a unique product of Spanish gastronomy and is obtained from Iberian pigs fed freely on acorns and wild herbs. The characteristics of this particular animal, together with its careful feeding, give rise to culinary delicacies such as this fantastic lomo, a high quality cured cold meat with a flavour full of nuances.

  • Acorn Iberian Breed Acorn Iberian
  • Food: Feed + Cereals + Acorns + Herbs + Wild Plants Feeding Food: Feed + Cereals + Acorns + Herbs + Wild Plants
  • Favorites

  • SHIPMENTS IN 2-3 DAYS
  • Returns in 7 days from receipt of the product
  • Gluten and lactose free
  • SHIPMENTS IN 2-3 DAYS
  • RETURNS IN 7 DAYS FROM THE RECEIPT OF THE PRODUCT
  • Description
  • Nutritional information

Lomo: the King of cured meats

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 cured meat 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 cured meat 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 casing for dry curing.

Spanish cured meats

The Spanish gastronomy is world famous and its cured meats, together with the Jamón Ibérico, are one of the main characters 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 cured meat 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 cured meat 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.

  • Breed

    Acorn Iberian

    Feeding

    Food: Feed + Cereals + Acorns + Herbs + Wild Plants

    Format

    Whole piece

    Storage instructions

    Store in a cool, dry place, preferably hanging or in a ham holder.

    Recommendations for use

    Once started, consume before 21 days

    Recommendation to serve

    Cut only the product to be consumed

    Ingredients

    The "lomo" is one of the most appreciated dry sausages in Spanish gastronomy, and the higher its quality, the more enjoyable for the palate. That is why at Enrique Tomás we offer you the best selection of lomo so that you can enjoy a delicious product in every bite. Our lomo comes from the best pigs, produced from one of the noblest pieces of this animal, located on the dorsal part, an area in which the absence of external fat is almost total.

    Instructions

    It is recommended to keep it in a dry and fresh place.Once the piece is started, it is recommended to consume it in less than 21 days so that it maintains all its flavor, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the product to be consumed at that time, put a film on it and store it in the refrigerator.

    Country of origin

    SPAIN

    Country of origin of main ingredients

    SPAIN

    Place where the main ingredient is elaborated

    SPAIN

Nutritional information (per 100 g):

Energy value (kcal/KJ): 402/1669

Fat (g): 32.1

of which saturated (g): 12.8

Carbohydrates (g): 0.4

of which sugars (g):<0.3

Proteins (g): 28.3

Salt (g): 3.3

Other details of this product

Ingredients

Loin of acorn-fed Iberian pig, salt, sweet paprika, spices and sugar.

  • Breed

    Acorn Iberian

    Feeding

    Food: Feed + Cereals + Acorns + Herbs + Wild Plants

    Format

    Whole piece

    Storage instructions

    Store in a cool, dry place, preferably hanging or in a ham holder.

    Recommendations for use

    Once started, consume before 21 days

    Recommendation to serve

    Cut only the product to be consumed

    Ingredients

    The "lomo" is one of the most appreciated dry sausages in Spanish gastronomy, and the higher its quality, the more enjoyable for the palate. That is why at Enrique Tomás we offer you the best selection of lomo so that you can enjoy a delicious product in every bite. Our lomo comes from the best pigs, produced from one of the noblest pieces of this animal, located on the dorsal part, an area in which the absence of external fat is almost total.

    Instructions

    It is recommended to keep it in a dry and fresh place.Once the piece is started, it is recommended to consume it in less than 21 days so that it maintains all its flavor, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the product to be consumed at that time, put a film on it and store it in the refrigerator.

    Country of origin

    SPAIN

    Country of origin of main ingredients

    SPAIN

    Place where the main ingredient is elaborated

    SPAIN

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