Name: 50% Ibérico Cebo Cured Loin (Lomo) – Sliced 100 g
Rating: 5.00 (1 reviews)

50% Ibérico Cebo Cured Loin (Lomo) – Sliced 100 g

100 g

€10,50

50% Ibérico Cebo Cured Loin (Lomo) – Sliced 100 g

€10,50 €105,00/kg

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The leanest of the classic Ibérico cuts: a whole loin, cured with paprika and sliced thin.

At a glance

Cut: lomo, the whole pork loin cured in one piece
Breed: 50% Ibérico
Feeding: high-quality natural cereals (cebo)
Seal: white, certified by CALICER
Seasoning: paprika and spices
Curing: about 70 days
Protein: 38 g per 100 g
Pack: 100 g, sliced
Allergens: contains milk; gluten-free according to the producer

Lomo is a single whole muscle, rubbed with paprika and spices and cured for about 70 days. With 38 g of protein per 100 g, it is the leanest of the traditional Ibérico cuts.

The taste is clean and savoury, with gentle warmth from the paprika. Because it comes from Ibérico pigs, it keeps a thread of fat through the meat, so the slices stay tender rather than dry.

Serve & share

Best at 20 to 24 °C. Serve on its own, fold it into a sandwich, or pair it with a sharp cheese and a few almonds.

Ibérico pork loin, salt, SKIMMED MILK POWDER, dextrin, dextrose, sugar, preservatives (E-252, E-250), paprika, spices. Contains: milk.

Energy 1257 kJ / 300 kcal
Fat 18 g, of which saturates 7.3 g
Carbohydrate 0 g, of which sugars 0 g
Protein 38 g
Salt 3.3 g (calculated from 1320 mg sodium × 2.5).

Keep refrigerated at 0–7 °C. Best before: see pack (12 months from packing). Take the pack out of the fridge 20 minutes before serving, or hold the closed pack under warm running water for a minute. Best at 20 to 24 °C, when the fat is soft and the paprika comes through.

Made in Spain by Jamones Aljomar S.A.U., Guijuelo (Salamanca). Ibérico quality standard (RD 4/2014). Imported and distributed in the EU by PuraSangre V.O.F., the Netherlands.