Lomo Iberico by Arturo Sanchez (1.3-1.6kg)
Lomo Ibérico is the ultimate Ibérico sausage. A whole pork loin is seasoned with smoked paprika and sea salt, then cured in a casing for 3 months. The result is a beautiful marbled sausage with a deep red color and wonderful smoky aroma. It has a nutty, smoky flavor and literally begins melts in your mouth as you take the first bite. There is no better cured sausage in the world.
Lomo Ibérico is made from pork from free-range Ibérico pigs that feast on rich Spanish acorns, or 'bellotas.' The Ibérico pigs get plenty of exercise roaming the dehesa range-lands where they feast on acorns as well as other natural herbs and grasses.
Sliced Lomo Ibérico is cured with sea salt, garlic and pimentón (smoked paprika). It has a full, rich flavor and is usually served on its own at room temperature, possibly with sliced Manchego cheese or membrillo.
This lomo was made using 100% Spanish Ibérico pork and it was cured in the mountains of Spain.