Iberian loin

100% ibérico bellota loin 100% ibérico bellota loin 2
Unavailable
Iberian loin

100% Iberian Bellota Loin, Campo de Argañán - Salamanca

Ibéricos de Bellota - CerdOH! - Salamanca
LIB-CERDOH!
€48.45
The 100% Ibérica bellota Cerdoh! It's unique. It comes from Iberian pigs of hairless lineage, special for their smaller size and the juiciness of their meat. The 100% ibérico tenderloin from bellota Cerdoh! is exceptional. It has outperformed the most recognized brands in the market in blind tastings. This whole piece has a soft, unctuous and delicate...
View
Batch of Iberian sausages. Martin Matas. Ledrada
Iberian loin

75% Iberian acorn loin. Martin Matas. Ledrada

Jamones ibéricos Martín-Matas
LOMO_BELL_75%_MM
0,7-0,9kg 1.4-1.8Kg
€49.90
Lomo of bellota 75% of Martín Matas' Iberian pigs come from the complete lomo of pure Iberian pigs raised in freedom in the Dehesa de la Meseta and fed on bellota in the Montanera period. This lomo ibérico by bellota Martín Matas is gluten-free. Product made according to the traditional Ledrada recipe using lomo, paprika and salt. 1 Lomo of bellota...
Batch of Iberian sausages. Martin Matas. Ledrada
Iberian loin

Lomo of cebo de campo 50% ibérico. Ledrada (Salamanca)

Jamones ibéricos Martín-Matas
LOMO_CC_50%_MM
0,5-0,7kg 1-1.4kg
€38.90
Lomo of cebo de campo 50% ibérico of Martín Matas comes from Iberian pigs raised in freedom in the Salamanca countryside. Lomo ibérico marinated with paprika and salt.The lomo ibérico together with the ham and paleta ibérica are the noble pieces and contemplated in the Regulation of Ibérico RD 4/2014. This lomo comes from the same animals as the renowned...
Lomito de bellota 50% Ibérico San Ingelmo. Salamanca
Iberian loin

Lomito de bellota 50% Ibérico San Ingelmo. Salamanca

Jamones y Embutidos San Ingelmo. Sierra de Béjar y Candelario
Lomito_50_SIG
1 tenderloin (0.35-0.50kg) 2 Lomitos (0.35-0.50kg each) 4 Lomitos (0.35-0.50kg each)
€24.90
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...
100% Ibérico bellota Loin Cane 100% Ibérico bellota Loin Cane 2
Unavailable
Iberian loin

100% Ibérico bellota Loin Cane - Ibéricos de Extremadura Maextre

Ibéricos de Extremadura Maextre
LIB_100%_MXT
€32.00
Discover Maextre's exquisite 100% Ibérico bellota Loin, which reflects the dedication and quality of artisanal production. Coming from selected Iberian pigs, which weigh between 15 and 18 arrobas, this loin stands out for its unique flavor and texture. At Maextre, the priority is quality. For this reason, our loins go through a 5-month curing process,...
View
Iberian Bellota Loin 100% MORATO
Iberian loin

Bellota Loin 75% Iberian from Embutidos Morato - Extremadura

Jamones y Embutidos Morato
lote-gourmet-morato
€76.25
The Iberian loin of Bellota is made with meat of pigs fed on acorns and pastures of the dehesa. This guarantees optimal taste and aroma values.Jamones y Embutidos Morato, is a veteran company and leader in the manufacture of Iberian ham acorn Extremadura as accredited by the multiple awards that have received its products , located in Santos de Maimona,...
Lomo of Cebo De Campo 50% Breed Ibérica Lomo of Cebo De Campo 50% Breed Ibérica 2
Iberian loin

Cebo De Campo Loin 50% Breed Ibérica - Ibéricos Guillén

Guillén Jamones y Embutidos
LICC_50%_GUILLEN
Whole Middle
€38.85
Pork loin Cebo De Campo 50% Breed Ibérica from Ibéricos Guillén, a noble piece of the ibérico pig. This loin stands out for its exceptionally homogeneous and delicate cut, offering a texture and subtle fragrances that will delight your senses. When cut, the typical streaks of interspersed fat are revealed, testimony to its excellence and origin....
Bellota Loin 100% Iberian breed Bellota Loin 100% Iberian breed 2
Iberian loin

Acorn-fed loin 100% Iberian breed. It was high

Jamones Era Alta. Productos ibéricos
LIB_100%_ERA
0.5 kg 0.3 kg 0.4 kg
€24.50
100% Iberian acorn-fed pork loin. Unique piece with an intense flavor and delicious aroma. Our purebred Iberian pigs are cared for with the greatest attention in the authentic freedom of the pasture. Our noble treasure is based on the tradition of our land which is to give unconditional love to our pigs. The passion of the 100% Iberian acorn-fed loin...
Lomo of bellota 50% Lomo of bellota 50% 2
Iberian loin

Bellota Loin 50% Breed Ibérica - Ibéricos Guillén

Guillén Jamones y Embutidos
LIB_50%_GUILLEN
Whole Middle
€45.20
50% bellota Ibérico Loin Raza Ibérica from Ibéricos Guillén, a noble piece of the ibérico pig. This loin is characterized by its uniform and light cut, soft texture and delicate aromas. The streaks of infiltrated fat reflect its high quality and authentic origin. Perfect for tapas, gourmet sandwiches or select charcuterie boards. Presentation options:...

Buy Iberian loin. Acorn and bait

Frequently asked questions about Iberian loin

What is Iberian lomo?
Iberian lomo is the elongated muscular piece that runs along the back of the pig (the dorsal muscle), air-cured with salt, paprika and other spices. It is not strictly a sausage (because it is neither minced nor stuffed in a casing), but a whole cured meat piece. It is made with Iberian pork, and depending on the animal it can be 100% acorn-fed Iberian lomo, acorn-fed Iberian lomo, free-range cebo lomo or cebo lomo. The acorn-fed one is the juiciest and most aromatic, with very infiltrated fat.
How does Iberian lomo differ from caña de lomo or lomo embuchado?
They are different names for the same piece. "Lomo embuchado" refers to the fact of stuffing the piece into a casing after marinating it; "caña de lomo" is used more in some regions because of its elongated shape. "Iberian lomo" specifies the breed of the pig. All refer to the same product: the dorsal muscle of the pig, marinated with salt and paprika, stuffed in casing and air-cured for several months. If we add "Iberian", we guarantee the breed; if we add "acorn-fed", the diet.
What characteristics does a good acorn-fed Iberian lomo have?
A good acorn-fed Iberian lomo has an intense red color, almost purple, with perfectly distributed white veins of infiltrated fat. The texture when cut is juicy, slightly melting on the palate, neither dry nor hard. The aroma is deep, with notes of paprika, nuts and a characteristic acorn background of the montanera pig. The usual curing is 3-5 months, sufficient to concentrate the flavor without drying out the muscle. Cut into very thin slices, it is one of the great pleasures of Iberian.
How is Iberian lomo preserved?
The whole Iberian lomo, unopened, is preserved several weeks in a cool and dry place between 12 and 18°C. Once opened, it is best to wrap it in a clean cloth or film and keep it in the fridge, taking it out a few minutes before consuming. If it is sliced and vacuum-packed, it keeps in the fridge until its best-before date. Once the package is opened, consume it within 1-2 days to enjoy all its juiciness. Do not freeze cured lomo: it loses texture.
How is Iberian lomo served?
Iberian lomo is cut into very thin slices (1-2 mm), almost transparent, with a well-sharpened knife or machine. It is served at room temperature so that the fat tempers and releases all the aroma; it is enough to take it out of the fridge 15-20 minutes before. It is perfect on a charcuterie board alongside ham and cheese, in a rustic bread sandwich, or as an appetizer alone. It also goes very well with seasoned tomato, picos bread sticks or a good extra virgin olive oil. Accompany it with red wine, fino or beer.
Sausage Ibérico

Best Sellers

All best sellers

New products

All new products
Product added to wishlist
Product added to compare.
Cookie consent