Lomo de Bellota

The loin is produced from pigs from which the famous 100% Iberian pata negra is created. Due to its texture and flavor it is one of the most popular sausages for gourmets. This piece comes from the muscle that is located under the pig's ribs, near the spine.

The pigs used are 100% Iberian from the Lampiño variety, the best variety of pigs for the production of Iberian products. Raised in the meadows of the Sierra de Jabugo and fed on acorns during the 4 months of montanera (double the time required by the regulations), they provide the production with optimal quality.

Open the package at least thirty minutes before consumption, if not completely used, wrap it in a cloth soaked in white wine and store it in the refrigerator.