Lomo Ibérico

£35

Lomo Ibérico de Cerdo

“Caña de Lomo” is made with Iberian pig stock of Joselito's own cottage. It is made in winter, after the fattening. Later, the Joselito Pork Loin is smoked in natural fireplaces of oak wood. The Iberian Pork Loin has a long process of natural maturing of more than 6 months in Joselito drying chambers.

This “Lomo de Cerdo” has different shades from intense red plum through carmine to faded vermilion combined with the unmistakable juice of marbling edges.

Its texture, soft and gentle on the mouth is a perfect combination of creaminess, juiciness and tenderness. The initial burst of flavour is exuberant and caresses the palate encouraging you to eat more. The Lomo is smoked in natural fireplaces burning coal and matured in natural drying chambers. 

Cooking Tip: Remove Joselito Lomo de cerdo from its package 24 hours before serving. It should be consumed at room temperature between 20 and 25°C. A true stand-out on a charcuterie board or served on its own with pickles and crusty bread.

FINE & WILD – EXCLUSIVE UK SUPPLIERS OF JOSELITO JAMON IBERICO DE BELLOTA

Origin: Spain

100% Natural – No preservatives or additives Gluten-free

Ingredients: Pork loin, sea salt, paprika, garlic, sugar. Gluten-free & lactose-free 

Net weight: 450g

Learn more about Jamón Ibérico

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