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Ibérico Loin (Lomo) Pre-Sliced by FERMIN
Ibérico Loin (Lomo) Pre-Sliced by FERMIN

Ibérico Loin (Lomo) Pre-Sliced by FERMIN

In Stock

Minimum cure of 70 days in natural dryers in La Alberca (Salamanca, Spain), located at more than 1,100 meters altitude, in the heart of the Natural Park Las Batuecas-Sierra de Francia, declared a Biosphere Reserve by UNESCO.

Lomo 50% Ibérico Grain-Fed


Pork loin from Iberico pork, hand-trimmed and marinated with salt, pimento, garlic, nutmeg and olive oil is made into a sausage and air cured for 3 to 4 months. The meat, deep red from pimento and marble-like in appearance from the fat of the acorns, melts in the mouth, releasing a delicate flavor and a pleasant aroma that is uniquely Iberian.

The 100% Ibérico Free Range pig has the unique ability to store healthy fat, creating a marbling effect that makes it flavorful but more delicate than Acorn-fed. It has an incomparable texture and flavor. Their free range life and their diet based of grain, grass, roots and everything nature provides, makes it very unique. Fermin is one of the few that produces this superb style.
*Products under the Ibérico Quality Regulations: Ham, Shoulder and Loin.

Approx. 2oz
Iberico pork loin, salt, pimenton, garlic
May contain traces of
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