The Iberian Cured Loin (Lomo Ibérico) is a cured meat made with loins from iberian pork meat and pepper, paprika and other spices and stuffed into a natural gut.

Curing was the way our ancestors to preserve the meat from slaughtered animals in winter for months.

Our loin has a trademark red colour, consistent smooth and homogeneous texture. The cut is also homogeneous and smooth with a continuous muscular mass and a delicate taste with little salt.