Lomo - Lonzo

Loin of pork sausage Bellota 100% Ibérico ±1.2kg SENORIO DE MONTANERA

Smoked wild boar fillet vacuum packed ±800g L'ATELIER DU LOUP

Lomo 1/2 vacuum packed ±800g EMBUTIDOS PAJARIEL

A Salameria lonzo without fat LPF from Corse vacuum packed ±500g L'ATELU CORSU

Made from a French rack of pork, this Lonzo is a fat-free, fully salted and peppered pork tenderloin. Churned for 24 hours for better penetration of salt and spices, it is left to stand for 14 days before being put in a gut and tied by hand. It is then steamed for 4 days, then dried for 4 to 6 weeks. To be enjoyed as a chiffonade as an aperitif, around a raclette...

A Castagna lonzo with fat LPF from Corse vacuum packed ±600g L'ATELU CORSU

Made from French Label Rouge rack of pork, this lonzo is a fatty, fully salted and peppered pork tenderloin. Churned for 24 hours for better penetration of salt and spices, it is left to stand for 14 days before being put in a gut and tied by hand. It is then steamed for 4 days, then dried for 4 to 6 weeks. To be enjoyed as a chiffonade as an aperitif, around a raclette...

Lomito Bellota 100% Ibérico ±400g SENORIO DE MONTANERA

Made with the top of the shoulder, it is the finest and juiciest piece of acorn-fed Iberian pork. The lomito, tastier than the lomo, is considered one of the best Iberian products.

Lomo Bellota 100% Ibérico ±1kg SENORIO DE MONTANERA

The lomo or pork loin comes from the tenderloin, the leanest and finest part of the Iberian pig. Its robe, a guarantee of quality, is pale red and slightly marbled, without any exterior grease. Once salted, the meat is marinated in a bath of spices and herbs (salt, garlic, oregano) for 48 hours, then pushed into a casing and lightly smoked. It will then be dried for 120 days.