Ibérico de bellota loin - iberian meat pork -La Finojosa

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.

Weight (kilo)
  • 700 g
  • 800 g
  • 1 kg
In Stock 16 Items

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

Caña de lomo de bellota - La Finojosa

Product Details

Data sheet

Appellation of origin
Los Pedroches
Hinojosa del Duque
Whole piece
Related products
Weight (kilo)
  • 100 g
  • 10 x 100 g
Product available with different options
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.



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