1,4 to 1,7 Kg. Weight Approx. / Unit    Region: Guijuelo (Salamanca)

The “Lomo Ibérico” (Iberic Pork Loin) is a whole piece of inlay that comes from the Iberian pig, marinated and tight. It’s marinated with paprika and spices. It takes a minimum of 3 months healing process.

The Iberian pork loin is one more neat and more pampered pig parts. His treatise is different to that of the other Iberian proceeds, it needs more attention and preparation, this is said that it is one of the treasures within the Spanish gastronomy.

The authentic taste of the Iberian pork loin, its quality and aroma, is closely linked with healthy eating, because it is a food with a high percentage of nutrients and a very low fat content.