The lomo comes from the tenderloin, the leanest and noblest part of the Iberian pig. The cured, loin of Iberian pigs is considered to be one of the finest pieces of charcuterie produced in Spain. The sliced loin is taken from 100% Iberian pigs selected from birth. They spend the first stage of their life on the farm by feeding natural cereals until they reach a weight of 40 to 50 kg. After that when they access the meadows. Over there, they enjoy an exquisite feeding composed of this selection of cereals as well as grasses, tubers, roots and acorns reaching between 90kg and 100kg by early October (when "montanera" begins) as acorns fall and they are fed off them exclusively until they reach a weight of approximately 180 kg in their adult stage.
Meat has a marbled appearance with streaks of infiltrated fat, with soft golden tones and a red colour that invites it to be tasted.
Cured for a minimum of 101 days at the end of the curing process, it passes through a chamber where holm oak charcoal burns very slowly that gives a delicate and soft bouquet.
Its taste is the union of the presence of paprika, with a soft touch of garlic, combined with spicy nuances and smoke providing a long and pleasant aftertaste.