Lomito Ibérico de Bellota Calderón y Ramos

This acorn-fed ibérico loin is ' moreish'  in flavour as  characterised by the  traditional marinade it's made with. The careful curing takes place in natural cellars for a minimum of six months. Made from the exclusive ibérico pig and from the loin / eye fillet cut. Lomo should be cut into thin slices and served at room temperature. Store in a cool, dark place, wrapped in a tea towel or even better hang from the celling of your pantry.  Gluten free.