The Lomito de bellota ibérico is a product made with ibérico pork shoulder (practically free of external fat) raised in freedom and fed with bellota in the last phase of fattening.
Marinated, salted and stuffed in artificial casing, with a maturation process of 75 days in the San Ingelmo Guijuelo factory.
The fat infiltrated from the ibérico pig gives the San Ingelmo tenderloin a pleasant marble appearance.
Before consuming it is advisable to take out of the bag and keep at room temperature a few hours before.
Store in a cool, dry place.
(The price does not include the possible decoration)
Specific References
Product Sheet Notice
From Ibericomio.es we recommend to all our users that always before consuming any product read carefully the nutritional information of the same, the list of ingredients and the suggestions of consumption and / or conservation. We also recommend that you pay attention to all information, whether voluntary and/or mandatory, that appears on the product label or is provided by the producer. Please note that there may be transcription errors on our portal regarding product information.
The Ingelmo family has been raising Iberian pigs in the Sierra de Béjar and Candelario for more than 25 years. The Valdelazarza and Navalcuervo farms are traditional farms where the dedication and care of the Iberian animal translates into the quality of San Ingelmo hams and sausages.
See more products from this producerThe Lomito de bellota ibérico San Ingelmo, with lomo of free-range pig fed on acorns, matures 75 days in Guijuelo, standing out for its flavor and marbling.
Store in a cool, dry place.
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