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This acorn-fed ibérico loin is 'moreish' in flavour as characterised by the traditional marinade it's made with. The careful curing takes place in natural cellars for a minimum of six months. Made from the exclusive ibérico pig and from the loin / eye fillet cut. Lomo should be cut into thin slices and served at room temperature. Store in a cool, dark place, wrapped in a tea towel or even better hang from the celling of your pantry. Gluten free.