Lomo iberico de cebo, cured pork tenderloin, Montesano approx. 1.2kg
Lomo ibérico (cured pork tenderloin) is a delicious lean delicacy made from the black pig originating from Spain's Extremadura region. Approximate weight 1.2kg.
A cured product made from whole pieces of lean meat from the black Iberian pig. Together with jamón ibérico, it forms one of the two best Spanish meat products. Black Iberian pigs are specially fed on acorns. Their fat runs through the muscle tissue, forming fine "veins". It is said that the fat of the Iberian pig is very healthy for the human body. Experts compare it, for example, to olive oil. Lomo ibérico is aged for 2 months at a temperature of 15-17 °C and 75% humidity. A very popular tapas dish. We recommend leaving it at room temperature, about 20° C, for at least 20 minutes before eating. Origin: Spain-Extremadura We are the direct importer of this product
Additional parameters
| Category: | Sausages and Salami |
|---|---|
| EAN: | 8 |
| Země původu: | Španělsko |
| Hmotnost: | 100g |
| Distribuce: | CZ |
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