Read moreShow less
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 :