Lomo Iberico is one of the most prized cured meats. Made from tenderlion of Iberico pig, it is first cured in spanish sea salt and pimenton then put in a natural casing and hung for up to 12 months. The marbling in the lomo are what gives it its delicate flavour.
Jesus Marcos make some of the best Lomo Iberico in Spain.
- Acorn-fed Iberico ham, spanish sea salt and pimenton
- Storage Instructions:
- Cool dry place
- Jesus Marcos
- Curing time:
- up to 12 months
- 300g approx