Iberian Lomito of prey, stuffed into natural casings, tied by hand. They are sold by 3 to a weight of about 1 kilo. The house EIRIZ produces lomito unique in Jabugo area. Especially dressing and recipe has been remained in secret.
The lomito is manufactured from the prey of the Iberian pig, located above the palette. The curing time varies between 90 and 120 days, it takes place in ventilated cellars in a natural manner. The Lomitos are stuffed into natural casings by hand, allowing further control on the quality and distribution of seasoning. This seasoning contains salt, pepper, paprika and spices...
The EIRIZ house produces Iberian Bellota Lomito. Unique recipe that gives such exquisite taste. Spanish sausages from Jabugo. Lomitos manufactured in a natural manner.
This lomito participate in gastronomic contests, here are some awards you received :
Data sheet
100% Picual variety. 0.5 litre glass bottle. From an olive grove in the Sierra Mágina Natural Park (PDO Sierra Mágina, Jaén). A sweet olive oil that retains the characteristic spiciness and sharpness of this local olive variety.
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.
Iberian Bellota ham fully boned. Cured in cellars for at least three years, the hams from this producer have all the features of Excellence Jabugo Appellation.
The Lomito Ibérico de Bellota is a product made with prey pork and this meat is flavored before being stuffed into casings. It is approximately 20 cm, once finish its curing time. It is tasted in thin slices.
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