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).
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