Iberian Lomito

Iberian head of loin is the best part of the pig. Such an affirmation may seem exaggerated, but let’s look at what it is. It is the part of the loin nearest the shoulder (two to each pig), and it is the juiciest and best quality cut obtained from the animal. They approximately weigh 450 g. 

This is not a chorizo or salami sausage; it is not a mixture of meat; it is a particularly juicy cut of meat which, complemented by hand-processing, gives a truly exquisite delicatessen product.