Iberian Cebo de Campo Lomo

A premier Iberian pork specialty

Iberian Cebo de Campo Lomo is one of the most prized cuts in Spanish cuisine. Made from the tenderloin of the Iberian pig, it captivates with its tenderness, delicacy, and balanced flavor.

The finest cut: the tenderloin

The lomo refers to the pork tenderloin, one of the most prized and sought-after cuts of the animal. Naturally lean and tender, it offers an elegant texture particularly appreciated by connoisseurs of fine charcuterie.

50% Iberian pigs raised free-range

This lomo comes from 50% Iberian pigs raised free-range in the dehesas of the Extremadura region. This extensive farming method promotes animal welfare and better meat quality.

A natural diet

The animals are fed a diet of grains, grasses, and roots. This varied diet contributes to the balanced flavor of the final product.

Natural drying

These beautiful cuts of lomo are naturally cured. This slow curing process concentrates the flavors while maintaining a tender and pleasant texture.

A tender and flavorful cured meat

The product isn’t too dry, making it ideal for lovers of tender charcuterie. Once opened, it can naturally evolve and firm up slightly depending on storage conditions.

Serving suggestions

Iberian Cebo de Campo lomo should always be served in thin slices at room temperature to fully reveal its aromas and texture.