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Availability date: 2008-02-29
Iberian Lomo Grande ReserveSee the product description
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This Iberian Lomo Cebo de Campo is made from a piece of pork tenderloin. After being cooked in salt for about 48 hours, it is flavored and dried for almost 2 months. It is highly appreciated for its nutty aromas. It is readily enjoyed as an aperitif: simply in thin slices, or in a more elaborate version (lomo, zucchini, sheep or mini lomo / mimolette tapas).