The loin Noble part of the Iberian pig prepared according to traditional recipes inherited from our ancestors. The Ibérico loin is marinated with natural products of the highest quality from the best Spanish production areas: salt, paprika and spices. Every Loin is identified from the start of production with its individual traceability code.
The lomito represents the best part of the Ibérico neck or collar. Seasoned with salt, paprika and other spices that distinguish it, the result is pork with a lighter, more delicate flavour than the Ibérico loin, with very special nuances that give off a subtle sensation in the palate.
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