Traditional Cured Pork Loin, Lomo, and Lonzo for Foodservice Professionals

Regarded as the leanest, most refined cuts of Mediterranean charcuterie, cured pork loin, Spanish lomo, and Corsican lonzo are celebrated for their delicate texture, low fat content, and subtle aromatic marinades. Preferred selections for high-end charcuterie platters, aperitivo displays, and gourmet salad toppings, they bring lean sophistication and authentic regional flavor to any dining concept.

Mediterranean Expertise Sourced by Your Rungis Wholesaler

Ideally located at the heart of the Rungis International Market—ensuring short lead times and operational agility—Le Delas leverages over 50 years of charcuterie heritage to support culinary professionals. Structured into three clear tiers—Les Essentiels, Cœur de Sélection, and Produits d'Exception—our catalog features traditional Spanish lomo, Cebo and Bellota Ibérico lomo, artisanal Corsican lonzo, and spice-marinated cured pork loins. Available to purchase by the unit, box, or full pallet, our references fit all operational requirements. To support our global clients, our dedicated export department manages multi-category order consolidation, full health certification, and custom administrative clearance for smooth delivery across France and to 42 countries worldwide.

Precision Slicing and Portion-Cost Management

Vetted for structural density and uniform caliber, the cured pork loins supplied by Le Delas allow kitchen staff to produce paper-thin, even slices using commercial slicers without tearing. Ready to serve, they maximize yield, streamline kitchen prep during busy shifts, and guarantee strict cost-per-portion control for menu optimization.

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.