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.
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).
Data sheet
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.
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.
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.
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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