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We recommend the Lomo de cebo de campo Iberian breed Marcelino, to elaborate a table of high quality sausages. It is a very appreciated loin, perfect for selected tapas and appetizers that will not leave anyone indifferent.



Salt, paprika, garlic and oregano, are the basis of the marinade in which our loins remain for several days before being stuffed and cured for 150 days in the cellar, following the steps of Cleo's recipe. A recipe applied over many years of homemade and artisanal elaborations that we now share with all of you When cut you can appreciate the great infiltration of fat, unmistakable sign of the quality of life of our pigs. Sumptuous, deep aroma and persistent flavor. A mouthful difficult to forget.