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Our Lomo Ibérico 75 - 50 % de Bellota Marcelino, is elaborated following a totally handmade process. We use the whole loin of our Iberian pigs, marinated with paprika from La Vera, Zamora garlic, spices and sea salt following the traditional recipe of our mother, Cleo, the same that has been used in the family for a lifetime, thus achieving authentic flavors and aromas difficult to imitate. Stuffed into casings and cured for five months in natural cellars, it surprises with its powerful aroma and intense flavour that will transport you back in time if you were lucky enough to participate in a traditional slaughter.