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Sachet Ibérico Lomo -Loin (2.5oz)

Sachet Ibérico Lomo -Loin (2.5oz)

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  • Iberian bait Iberian bait
  • Food: Feed + Cereals Food: Feed + Cereals

Weight: 0.18 lb

Sachet of  exquisite sliced Iberian Lomo (porkloin). This cold cured meat, made with a whole piece of pork loin, without external fat, marinated with a dressing prepared with paprika, garlic, oregano and olive oil, is a unique product of Spanish gastronomy. The loin is a stuffed piece, which means that it has been cured inside the natural pork casing, as a whole piece, without mincing. Without a doubt, it is a very high quality cured meat with a flavour full of nuances.

Weight: 0.18 lb

Sachet of  exquisite sliced Iberian Lomo (porkloin). This cold cured meat, made with a whole piece of pork loin, without external fat, marinated with a dressing prepared with paprika, garlic, oregano and olive oil, is a unique product of Spanish gastronomy. The loin is a stuffed piece, which means that it has been cured inside the natural pork casing, as a whole piece, without mincing. Without a doubt, it is a very high quality cured meat with a flavour full of nuances.

  • Iberian bait Breed Iberian bait
  • Food: Feed + Cereals Feeding Food: Feed + Cereals
  • 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, with the Jamón's approval

As the common saying goes, "everything of the pig is used" and without a doubt, the lomo is one of the most noble products obtained from the pig. This delicious cured meat is a delicacy that is not usually missing from the table during special occasions and one of the indispensable components of a good Christmas hamper.

The cured meat known as lomo is made with pork loin meat cured in salt, but unlike the legs of the pig that are also cured in salt, this is seasoned with garlic, oregano and paprika. If you ever hear the term "embuchado", it is because the loin is "stuffed" into a pig's casing for curing.

Spanish cured cold meats

Spanish gastronomy is world famous and its cured meats, together with Iberian ham, are one of the main features of this popularity. Each region, country and village has its own products and the traditional preparation and local flavours are valued above all else: chorizo, fuet, salchichón, chistorra and other wonders that many people could not do without.

When we talk about cured meats, we are referring to a production technique, therefore, what is known as cold meat is not a sausage, nor can our beloved ham 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 may vary according to each cook and / or product to be produced. Once everything has been put together, the mixture is stuffed into a natural or artificial casing, depending on the case, and left to cure for the time necessary for it to acquire its colour, flavour and texture.

  • Breed

    Iberian bait

    Feeding

    Food: Feed + Cereals

    Format

    Sliced

    Storage instructions

    Store in the fridge. Take out 1 hour before eating

    Recommendations for use

    3 months from the date of cutting and packaging

    Recommendation to serve

    Remove the sachet one hour before consumption

    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

    Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma.

    Country of origin

    SPAIN

    Country of origin of main ingredients

    SPAIN

    Place where the main ingredient is elaborated

    SPAIN

Other details of this product

Ingredients

Iberian Lomo, salt, sweet paprika, spices and sugar.

MORE INFORMATION

Ingredients:

Acorn-fed Iberian pork loin, salt, sweet paprika, spices and sugar.

Nutritional information (per 100g):

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

Protein (g): 28.3

Salt (g): 3.

  • Breed

    Iberian bait

    Feeding

    Food: Feed + Cereals

    Format

    Sliced

    Storage instructions

    Store in the fridge. Take out 1 hour before eating

    Recommendations for use

    3 months from the date of cutting and packaging

    Recommendation to serve

    Remove the sachet one hour before consumption

    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

    Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma.

    Country of origin

    SPAIN

    Country of origin of main ingredients

    SPAIN

    Place where the main ingredient is elaborated

    SPAIN

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