Iberian pork loin is a dry cured sausage, made from the loin of the Iberian pig, marinated with salt, paprika and other spices, and then cured for several months in a controlled environment of temperature and humidity. The result is a product of intense and aromatic flavor, with a tender and juicy texture
On the other hand, Iberian salchichón is another dry sausage made from Iberian pork, although in this case a mixture of different parts of the animal is used, such as shoulder, bacon or bacon. It is also marinated with salt and spices, and is left to cure for a time similar to that of the loin. The result is a product with a mild, slightly spicy flavor and a firm, consistent texture
Both products are highly appreciated in Spanish gastronomy and are usually consumed as an appetizer, in sandwiches or as an ingredient in main dishes. In addition, Iberian lomo and salchichón are usually more expensive than other sausages due to the quality of the raw material used and the elaboration process, which requires special care and attention to obtain a product of the highest quality.
