Made from the whole loin of the Iberian pork loin. Gently seasoned with paprika and natural spices, and cured in natural environments for 4 months.

Our best professionals ensure that the piece follows a long and careful curing process in optimal conditions of temperature and humidity. The production of the lomito is very limited, as only two small pieces are obtained from each Iberian pig

This delicacy should be tasted the way it deserves. We invite you to cut it very thinly and leave it at room temperature so that the fat is tempered and thus collaborates in the smoothness, an experience of texture and flavor, a fascinating surprise for the palate