Small loin, «Lomito», is a sausage that is made in a similar way to loin (lomo), but is obtained from the “presa ibérica”, the juiciest meat and one of the best parts of the pig.
100% Iberico pork produced in Andalusia and Extremadura’s farmlands.
This pork is processed in the sausage and salting ham factories, in the Natural Park of the Aracena Mountain Range and the Aroche Peaks (Production area D.O.P. Jabugo).
Maturing: Minimum of 18 months period, frequently for 24 to 36 months, according to the weight of the piece.
Distributed: Netitalia, S.L. (eljamoncito.com).