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.
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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