IMPORTED SAUSAGES

50% Ibérico Dry Cured Loin (lomo) 2oz BY FERMIN

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1279-C

$11.75

The 50% Iberian loin is obtained as a result of the crossing of a 100% Iberian pig and a 100% Duroc pig fed with cereals. In this way we obtain a more affordable product with a lower fat content. A product with a great grain and a subtle flavor, perfect for everyday consumption.

CURED FOR 70 days using artisanal methods in La Alberca, Spa in, a Natural Reserve declared a World Heritage.

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    50% Ibérico Dry Cured Loin (lomo) 2oz BY FERMIN

    50% Ibérico Dry Cured Loin (lomo) 2oz BY FERMIN

    The 50% Iberian loin is obtained as a result of the crossing of a 100% Iberian pig and a 100% Duroc pig fed with cereals. In this way we obtain a more affordable product with a lower fat content. A product with a great grain and a subtle flavor, perfect for everyday consumption.

    CURED FOR 70 days using artisanal methods in La Alberca, Spa in, a Natural Reserve declared a World Heritage.

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product description

Pork loin from Iberico pork, hand-trimmed and marinated with salt, pimento, garlic, nutmeg and olive oil is made into a sausage and air cured for 3 to 4 months. The meat, deep red from pimento and marble-like in appearance from the fat of the acorns, melts in the mouth, releasing a delicate flavor and a pleasant aroma that is uniquely Iberian.

Review

06/04/2019

low fat high flavor

this lomo is very low in fat and it is very rich in flavor, if I could I would eat it every day

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50% Ibérico Dry Cured Loin (lomo) 2oz BY FERMIN

50% Ibérico Dry Cured Loin (lomo) 2oz BY FERMIN

The 50% Iberian loin is obtained as a result of the crossing of a 100% Iberian pig and a 100% Duroc pig fed with cereals. In this way we obtain a more affordable product with a lower fat content. A product with a great grain and a subtle flavor, perfect for everyday consumption.

CURED FOR 70 days using artisanal methods in La Alberca, Spa in, a Natural Reserve declared a World Heritage.

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