Iberian Lomo Bellota dried cured pork loin 1 kg

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Origin: Jabugo ( Huelva )
Elaboration: Traditional
Curing: 3 months
Quality: Bellota (acorn)
The tastiest, best appreciated part of the Iberian pig. Traditionally elaborated with Iberian pork loin, common salt paprika, garlic, oregano, lemon and a touch of olive oil. The skin is made of animal gut.

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Origin: Jabugo ( Huelva )
Elaboration: Traditional
Curing: 3 months
Quality: Bellota
The tastiest, best appreciated part of the Iberian pig. Traditionally elaborated with Iberian pork loin, common salt paprika, garlic, oregano, lemon and a touch of olive oil. The skin is made of animal gut.

Typical features:
Iberian pork loin. Light in colour, with characteristic smell and taste. The weight of the stick can vary from 900 grs. to 1 kg.

Curing: The meat is hung in air-drying sheds in the Sierra de Jabugo Mountains for 3 months until it is totally cured.

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