Lomo Iberico Dry Cured Pork Loin

This spectacular sausage is made from the loin meat of free-range black Iberian pigs, who roam the Spanish hillsides in search of tasty acorns. Cured with salt, garlic, olive oil and pimento which adds a red blush and a smoky, zesty bite, then carefully air-cured for 8 months. These thin, succulent slices make for truly spectacular tapas! 

Serves: 2 people
2 oz. 
Approximately 10 to 14 pieces
Shelf Life:
Four months refrigerated before opening

In stock