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Availability date: 2008-02-29
Iberian Lomo Grande ReserveSee the product description
Easy and secure
In 24 hours for fresh products and 48 hours for dry products
Rigorously respected from production to delivery.
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).