Iberian lomo cebo de campo sliced

Lomo cebo de campo is the noble part of Iberian pork: marinated pork tenderloin. It comes from each of the two pieces that are next to the spine under the pork ribs. Preservation preferably between 0 ° and 5 °. These pigs are raised in the open air, feed on acorns of "bellota" oak, cereals and pastures. The lomo is marinated with salt, pepper and spices, it is then dried for at least 6 months. The artisanal production gives this delicate flavor, a melting texture, a unique taste.