Meaty and unctuous, this dry-cured sausage is flavored with paprika to give it a bit of a kick. Coarsely chopped Ibérico pork meat is mixed with pork.
Lomo is dry-cured pork loin with paprika on the rind and mixed into the grain of the meat, as is customary in Spain. Tender and lean, it is deep pink with.
This Lomo is a uniquely dry-cured pork loin, following the traditional Spanish method with paprika on the rind and infused into the meat. It boasts a deep.
Ibérico pigs roam on almost one million acres of Dehesa (oak forest) in the Valle de Los Pedroches in the province of Cordoba in Andalucia, Spain. Each pig has almost 2 acres to itself and feasts on…
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