In Spain, this cut is considered one of the very best and it has been produced from the very best of the Iberian pigs. We would translate the "presa ibérica" as the underloin from the Iberian porc. Its manufacturing process is similar than the loin one. The lomito curing process varies between 120 and 180 days.
This cut is, for many, even more valued than Jamón Ibérico De Bellota and is referred to as the ‘Noble’ cut. The Lomito is hard to Champion!
Aprox. 100 gr.
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