The loin is one of the most rare and appreciated cuts from the Iberico de Bellota pig. Marinated with salt, pimenton and other spices and cured three to four months. Lomo is pale red in color on the outside, bright red on the inside and when cut, has marble-like appearance as a result of the infiltration of fat from the acorn.
The loin is one of the most rare and appreciated cuts from the Iberico de Bellota pig. Marinated with salt, pimenton and other spices and cured three to four months. Lomo is pale red in color on the outside, bright red on th...
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