Extremadura Lomo Iberico Bellota - Sliced

These lomos embuchados are made with a selection of the best parts of loin meat from Iberian pigs reared on the open range. Smoked in natural smokers with charcoal and wood and cured slowly in natural drying houses for 4 months minimum.

Pork loin from bellota-grade Iberian pigs, salt, paprika, garlic, sugar, lactose, lactic protein, emulsifier E-450, E-452, antioxidant E-301 and preservatives E-252, E-250.

Mountain-raised Iberian hogs.

To completely enjoy its flavor, remove it from the plastic pack 20 minutes prior to consumption.
Once vacuum is lost, remove the product from the plastic pack.
Keep between 0 ºC and 5 ºC (32 ºF to 41 ºF).

Minimum 2 months after delivery.