Pure Iberian Bellota Lomito - Presa meat - La Finojosa

Acorn-fed Iberian artesanal loin - Lomito from Los Pedroches. Only from acorn feed Iberian pork, the authentic taste of Spain. It requires to be cured for at least 90-120 days.

€20.00
Weight (kilo)
  • 400 g
  • 500 g
In Stock 4 Items
Reference:
0008008HIN
Brand:
Description

This Iberian loin of field bait sliced is the result of artisanal care of the entire production process till cure in natural dryers. Made with "presa", the meat that is between the shoulder blades of the Iberian pig. The juiciest meat and one of the best pieces of pork. The curing time varies between 90 and 120 days. Then the lomitos are stuffed into a casing by hand, allowing further control on the quality and distribution of seasoning. It contains salt, pepper, paprika and spices...

Sliced and packed (300-400 gr)
Unique recipe that gives such exquisite taste. Spanish sausages from Los Pedroches (Córdoba).

Product Details
0008008HIN

Data sheet

Label
Red
Appellation of origin
Los Pedroches
Place
Hinojosa del Duque
Conditioning
Whole piece
Reviews
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Weight (kilo)
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Out-of-Stock
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.

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