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.
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".
Data sheet
Piece of Iberian acorn ham from El Repilado - Jabugo. A deboned product without fat and without rind and vacuum-packed. A veritable gastronomic jewel.
Iberian morcón is made with Iberian acorn-fed pork in a similar way to chorizo. It is a thick sausage made from a careful selection of chopped and minced meat.
100% Iberian Bellota ham slicing. Finely hand-cut. Gran Reserva hams derived from carefully selected pigs and cured for 36 months.
Chorizo ibérico cular rojo is made from Iberian pig, and it is a classic product of Spanish sausages made here by Onofre home.
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Utterly delicious.