The “lomito” or head of loin is the most exclusive meat in the pig, it is the part of the loin that is nearest to the shoulder. It is made of a single meat piece (not a mixture as in chorizo or salami), named “presa de paletilla”, considered the juiciest and best quality cut in the pig. Each animal has only two of these pieces, that weight fresh, approx. 350 to 500 grs. each. Cured for approx. 4 months. A delicate piece with the perfect balance between meat and fat, with a strong taste and aroma. True delicatessen for the most demanding palates!