Ibérico Loin

Lomo Ibérico

The Ibérico Loin is particularly juicy thanks to its important fat marbling. It is used in the kitchen in many diverse ways. The entire cut can be cooked or it can be sliced into rather large pieces and it can even be oven roasted. Sliced to taste it can also be pan fried or grilled. And it is quite often diced and skewered in kebabs.

This is one of the most traditional Ibérico pork cuts, while in turn it is also rather difficult to find, reason being that an important number of pieces are sold already macerated, cured and packed, representing one of the most highly appreciated cold meats among the consumers.

It is the longest muscle of the Ibérico pig, running the whole length of the rib rack. It is partially free of external fat, yet it stands out because of its beautiful fat marbling.

  • Allergen free
  • Fresh product
  • Frozen product

Valor energético 170 Kcal/100g
711 KJ/100g
Grasas 8.2g/100g
de las cuales ácidos grasos saturados 3.1g/100g
Hidratos de carbono < 0.5g/100g
de los cuales azúcares < 0.5g/100g
Proteínas 24.0g/100g
Sal 0.18g/100g

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