Iberico Lomo

Arturo Sanchez’s acorn-fed Lomo Iberico is one of a kind. It is made with acorn-fed 100% Iberian pigs. The nature of this piece ensures that there is a high fat infiltration giving it its particular and distinctive marbled appearance. Arturo Sanchez’s family has been perfecting the Lomo Iberico preparation and dressing for generations with natural spices and an extraordinary De La Vera Paprika. Lomo (Iberico Pork Loin) 1-1.3 kg. Minimum 6 months natural curing process Acorn-fed iberico certified Iberian Pig with 2 montanera seasons

Arturo Sanchez’s Lomo iberico is made from acorn-fed 100% Iberian pigs. Arturo Sanchez’s family has been perfecting the Lomo Iberico preparation and dressing for generations with natural spices and an extraordinary De La Vera Paprika. After the preparation and dressing, the loins are stuffed into a collagen casing called Fibran and smoked traditionally in a holm oak wood fire room. After the product spends a minimum of 6 months of natural drying process in our natural cellars. The result is an elegant product that has an intense delicate flavour with high permanence on the palate.  Lomo (Iberico Pork Loin) 1-1.2 kg. Minimum 6 months natural curing process Acorn-fed 100% iberico certified Iberian Pig with 2 montanera seasons

This product is made with out “cebo de Campo” free-range pigs. The loin is prepared and the spice dressing applied by hand before it is stuffed in the collagen casing and smoked traditionally in a holm oak wood fire room. It is then naturally dried in our cellars in Guijuelo. Lomo (Iberico Pork Loin) 1-1.2 kg. Minimum 5 months natural curing process Free-Range 50% iberico certified Free-range iberico pigs fed on acorns and cereals

Arturo Sanchez’s acorn-fed Lomo Iberico is one of a kind. It is made with acorn-fed 100% Iberian pigs. The nature of this piece ensures that there is a high fat infiltration giving it its particular and distinctive marbled appearance. Arturo Sanchez’s family has been perfecting the Lomo Iberico preparation and dressing for generations with natural spices and an extraordinary De La Vera Paprika. Blister with 80 g Minimum 6 months natural curing process Acorn-fed iberico certified Iberian pig with 2 montanera seasons

Arturo Sanchez’s Lomo iberico is made from acorn-fed 100% Iberian pigs. Arturo Sanchez’s family has been perfecting the Lomo Iberico preparation and dressing for generations with natural spices and an extraordinary De La Vera Paprika. After the preparation and dressing, the loins are stuffed into a collagen casing called Fibran and smoked traditionally in a holm oak wood fire room. After the product spends a minimum of 6 months of natural drying process in our natural cellars. The result is an elegant product that has an intense delicate flavour with high permanence on the palate.  Blister with 80 g Minimum 6 months natural curing process Acorn-fed 100% iberico certified Iberian pig with 2 montanera seasons

This product is made with out “cebo de Campo” free-range pigs. The loin is prepared and the spice dressing applied by hand before it is stuffed in the collagen casing and smoked traditionally in a holm oak wood fire room. It is then naturally dried in our cellars in Guijuelo. Blister with 80 g Minimum 5 months natural curing process Free-Range 50% iberico certified Free-range Ibérico pigs fed on acorns and cereals