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.