Premium Spanish cured pork loin produced from 100% Ibérico pigs raised in Spain. The pigs are fed according to the Cebo de Campo system, combining a diet of cereals and legumes with access to natural pasture grazing. Prepared from carefully selected whole pork loins, it is seasoned with paprika and selected spices before undergoing a traditional curing process in natural drying cellars for several months. This slow maturation develops a lean yet tender texture with fine marbling and a balanced flavour profile. The result is an elegant cured meat with delicate paprika notes, the characteristic richness of Ibérico pork, and a refined aromatic complexity that makes it one of Spain’s most prized charcuterie products.
Use
Ideal for charcuterie boards, tapas, gourmet sandwiches, antipasti platters, and sharing boards. Serve thinly sliced at room temperature to fully appreciate its flavour, texture, and aroma. Pairs well with artisan bread, Manchego cheese, olives, and Spanish wines.
Technical
Format: Whole cured Lomo de Cebo de Campo 100% Ibérico
Storage: Store in a cool, dry place
