Experts consider this product as extract quality from Iberian pig. Its manufacturing process is similar than the loin one. The lomito curing process varies between 90 and 120 days. Seasonings used are generally salt and pepper but each house prefers keep the secret of its recipes, sometimes they are a family traditions. This is the case of the company Hijos de Onofre Sánchez Martín, whose great great grandfather was the first person in the area to develop lomitos.
Sold under vacuum, piece weighing between 250g and 600g maximum. It is possible to order one kilo (2 or 3 lomitos). Lovers of Iberian meat will have recognised the piece of dried "presa".