Arturo Sánchez's acorn-fed Lomo Ibérico is a unique culinary experience. Crafted from 100% Iberian pigs that have been fed acorns and cured for a minimum of 6 months in Guijuelo's natural mountain air. Savor thin slices of this delicious lomo cured sausage with a fine glass of wine. The high fat infiltration gives this product its distinctive marbled appearance. Arturo Sanchez's family has perfected the Lomo Iberico preparation and dressing with natural spices and De La Vera Spanish Paprika for generations. Only the finest loin pieces are used, ensuring impeccable quality. After preparation and dressing, the loins are stuffed into natural casings and traditionally smoked in a holm oak wood fire room. The lomo then undergoes a minimum 6-month natural drying process in our cellars, resulting in an elegant, intensely delicate flavored product.
Visit Product Page
