Arturo Sánchez's Lomo Ibérico is a unique cured sausage made from Iberian pigs. It's cured for a minimum of 6 months in the fresh mountain air of Guijuelo, giving it a high fat infiltration and a distinctive marbled appearance. The loins are stuffed into natural casing and smoked traditionally in a holm oak wood fire room. After a minimum of 6 months of natural drying process, the result is an elegant product with an intense, delicate flavour and high permanence. Arturo Sanchez's family has been perfecting the Lomo Ibérico preparation and dressing for generations with natural spices and De La Vera Spanish Paprika. Enjoy thin slices of this tasty lomo cured sausage with a glass of fine wine.
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