This Iberian acorn lomito is made from the meat of the prey. It is mixed with a seasoning, before being stuffed into casings and go through to the curing process for about 100 days. Certified organic pig meat.
Its length is about 20 cm once it has completed its curing time and weighing between 350 and 500 gr., It is tasted in thin slices. In the same manner than ham, color and smell are decisive for evaluating the quality. Meat should be infiltrated with fat, but without too much.
The Iberian prey, meat from which this type of sausage is made, is above the palette, it's a steak, which can be eaten roasted or broiled also. (The most exquisite meat of Iberian pig). With the organic Certified, this lomito is composed only of meat, paprika, black pepper, garlic and sea salt.
Beside the ham, it is the most prized part of the pig in Spain.
Sale in vacuum packed.
It can be kept several months before being consumed.
Data sheet
Ham obtained from acorn-fed Iberian pigs grown in the organic farm of Finca Montefrío. 100% purebred Iberian pigs.
Once cured in the cellar (a natural dryer) of this organic farm in Jabugo, the bone and the excess fat are removed from each ham and that constitutes a rare and exceptional vacuum packed product.
100% Iberian breed loin, black label. Iberian acorn loin is made from a special cut from the pig. Before being stuffed into its casing, the meat is seasoned. This product, approximately 50cm long, is eaten in thin slices.
Organic Ham from Jabugo. The PATA NEGRA ham slicing in Finca Montefrío farm. Sale in vacuum packaging.
Iberian Bellota ham fully boned. Gran Reserva hams coming from carefully selected pigs and a curing time of 36 months approx.
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