IBERIAN "LOMITO"

Elaborated with the loin head, seasoned with salt, garlic and paprika and cured following the traditional methods of Sierra de Huelva.

It is also available natural, without paprika.

Available grades and varieties Iberian loin head with paprika: ref. 10.11.05 Natural Iberian loin head (without paprika): ref. 10.11.06 Characteristics Whole muscular piece (loin head), inserted into natural pig intestines and/or Fibran. The whole piece is 15 cm. long. When is cut, it appears generously veined and juicy.

Ingredients
Iberian pork loin head, salt, spices, antioxidant E-301 and conservative E-252.

Curing time
Ranging from 4 to 5 months.

Presentation
Piece ranging 200 g. to 450 g. Optional vacuum packing. Packed in 6 or 10 kg. cases.

Storage temperature
Not vacuum packed products: always keep in a cool, dry and well protected from light place with a temperature that does not exceed 18ºC.
Vacuum packed products: temperature ranging from 0º to 5ºC.

Best consumption dates
6 months after shipping

Consumption recommendations
It is recommended to cut it with a knife or slicing machine in 2 to 5 mm thick slices. Consume as appetizer, in sandwiches or cooked meals (scrambled eggs, omelets, salads, etc.)

Optional vacuum packed presentation (pieces ranging 200 g. to 450 g.)