Cured pork loin prepared from the loin (lomo), the lower back of the iberian pork. The meat is then lightly seasoned before being stuffed into a casing. It’s recommended to eat it in thin slices.
This caña de lomo is handcrafted from tenderloin, loin - the best lean cuts of Iberian pig.
This must-have iberian cured meat is seasoned with garlic, black pepper, cumin, oregano, nutmeg before being cured for a minimum of 60 days while maintaining a temperature between 10 and 14 °C and a relative humidity of 75-80%.
The Ibérico de bellota loin has a beautiful bright red color, a mottled appearance due to the infiltrated fat and a unique flavor.
Before tasting, take the Ibérico de bellota loin out of its packaging and leave it at room temperature for at least two hours and cut it into thin slices.
Storage: 180 days from the date of packaging.
This meat comes from Iberian pigs, fed with acorns of holm oaks.
Vacuum packaged product. Whole piece of 500g or 1kg. Also our online store: Iberian Bellota Lomito
Data sheet
Cured Shoulder ham in slices, pure iberian porks from Los Pedroches (Cordoba, Spain) - pata negra pig breed, La Finojosa house. (100 gr.) Cured for 20-24 months in the cellar at Hinojosa del Duque (Córdoba).
The morcilla is considered a classic of Iberian cured sausages, to be served cold or hot. This morcilla is made from Iberian pork (fat and blood from Iberian pig) according to a family recipe from La Finojosa.
Cured ham in slices, Jamón from Los Pedroches (Córdoba, Spain) - pata negra pig breed, area of production, La Finojosa house. Cured for 30-36 months in the cellar at Hinojosa del Duque.
Iberian acorn ham. Black label DO. Slices of ham from Jabugo. Aged in cellars in the town of Corteconcepción for at least 36 months.
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