Hermanos Hoyos

Lomito Ibérico de Bellota

Origin: Sourced from the presa cut of 100% Iberian pigs raised free-range and fed on acorns. Curing: Between 3 and 4 months in natural casing, in traditional drying rooms. Texture: Fine, juicy and marbled, with infiltrated fat streaks. Flavour: Intense and balanced, with notes of paprika, garlic, and cured meat. Long-lasting, tasty and very aromatic. GLUTEN-FREE / 100% NATURAL

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Jamones y Embutidos Ibéricos

Lomito Ibérico de Bellota