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Lomo
Lomo embuchado graso Salamanca. Duroc 0,9 kg
Lomo, dry-cured pork loin, is the finest of Spanish cured meats. Cured and ready to thinly slice for tapas or sandwiches.
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Luftgetrockneter Nackenkamm vom...
Das Fleisch vom iberischen Schwein wird zwei Tage lang gepökelt, danach abgespült und abgehängt, bis es trocken ist. Anschließend wird es mariniert mit einer Mischung aus Olivenöl, Oregano, Knoblauch und Paprikapulver. Die anschließende Lagerzeit beträgt mindestens zwei Monate.
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Tenderloin Salamanca 200g
The Salamanca tenderloin is one of the most appreciated cured meats is our gastronomy. 200 g
Online onlyEn stock -
LOMO IBERICO DE BELLOTA. Acorn fed Iberian...
The acorn fed cured Iberian tenderloin is one of the most appreciated cured meats is our gastronomy. It is produced from the tenderloin of Iberian pigs, raised free range and fed exclusively on acorns and aromatic herbs. APROX. 800 g
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LOMO IBERICO. Pasture fed Iberian tenderloin
The Iberian tenderloin is one of the most appreciated cured meats is our gastronomy. It is produced from the tenderloin of pasture fed Iberian pigs, raised free range. APROX. 800 g
En stock
