«Lomito de bellota 100% Ibérico» from a 100% Iberian pig, that has been fed acorn-based and grass in the fattening months in a free range.
«Pata Negra»
*With the guarantee of Tartessos..

Weight of the piece: 350 g

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14.70  VAT included



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.
Commercialization: Tartessos.
Distributed: Netitalia, S.L. (eljamoncito.com).