The Lomo Ibérico, or Iberic Loin, is trully a masterpiece. Its aroma and flavour, which combines the rich subtleties of iberic pork, together with touches of Pimentón de la Vera (smoked paprika) and garlic. A mouth-watering combination.
This piece of Iberian Pork Loin comes from pigs raised in Jamones Majín own pastures and fed with what they find roaming free through the Dehesa. They follow a traditional curing process of between 8-10 months.