Iberian pork loin is a famous sausage in the Spanish territory with an unmistakable flavor, highly appreciated by lovers of the Iberian pig

The lomitoof Iberian acorn from Sierra de Extremadura is one of the special parts of the pig. It is made from the Presa Ibérica (It is the juiciest meat and one of the best parts of the pig). Which is stuffed and cured for a period of about 90 days. But nothing to do with the Iberian loin

Its preparation without paprika represents a little-known innovation that is highly appreciated by the best chefs in the world. The mild recipe with pepper invites you to taste the Lomito de Bellota 100% Iberian Acorn-fed Pork Tenderloin in its natural state, with light nuances that enrich the final flavor

With a warm and deep aroma, Quarentena's 100% acorn-fed Ibérico Lomito Ibérico has bright garnet-colored slices with pinkish reflections and a marked and balanced infiltration. Matured in a natural drying room in a slow and controlled way. Unique handmade pieces, cured in sea salt

Weight: 370 gr (approx.)