Fermín 50% Ibérico Sliced Pork Loin (Lomo Ibérico)

As opposed to jamón ibérico made with the hams, or upper hind legs, of the pigs, Lomo Ibérico is dry-cured pork loin prepared using the same artisanal methods. The pork is aged for three months in open mountain air with no artificial preservatives and has an amazingly tender texture. It’s nutty and meaty, with a touch of sweetness; smoky pimentón de la Vera (a type of Spanish paprika) and earthy garlic enhance the savory flavor of Fermín’s Lomo Ibérico, which is best served at room temperature to fully savor its complexity.

[/description-break] Ingredients [/title] Ingredients: Ibérico pork loin, salt, pimentón, garlic
Allergens: Gluten-free, lactose-free [/accordion] Specifications [/title] Net Weight: 2 ounces
Place of Origin: Spain
[/accordion] CARE AND USE [/title] N/A [/accordions-break] Based in Salamanca, Spain, family company Fermín has been making traditional cured Ibérico meats for more than 60 years and was the first authorized exporter of Ibérico products to the United States.
[/banner_heading] The company’s white label meats—made from cross-bred 50% Ibérico and 50% Duroc pork—is an affordable introduction to the nutty, sweet and rich flavor of this famous Spanish delicacy. [/banner-text-break]