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Lomo Ibérico Cebo de Campo is obtained from the loin part of the Iberian pork which is handcrafted into natural casing after being marinated mainly with natural ingredients (Torrevieja Salt Lake salt, Vera Paprika and garlic).
Characteristics: rosy color, abundant infiltrated veins, juicy on the palate.
Ingredients: Iberian pork tenderloin, salt, paprika, black pepper, garlic, oregano, maltodextrin, dehydrated vegetables and aromas. Non-edible artificial wrapping.
Curing period: 5 months
No colorants, artificial flavors, or preservatives are used in its careful production process.
| Weight | 500 gr, 1000 gr |
|---|---|
| Size | ½ piece, whole piece |
| Nutritional values (for 100 gr) | Proteins 39,10 g |
