Loin Cebo Iberian Field

The Lomo Cebo Campo Ibérico comes from one of the noblest and highest quality parts in the quartering of the Iberian pig. Its smell and flavor are unique, as is its peculiar marbling, from the fat infiltrations that characterize it so much. It is made from Iberian pigs that are raised outdoors in the Dehesa of Extremadura, fed on herbs and cereals, as well as everything that the pasture offers. The Iberian loin is a sausage highly appreciated for its texture and flavor. It is a whole piece stuffed, without chopping, and free of very tasty exterior fat.