Lomo De Cebo
Lomo is one of the most famous sausages in Spanish pork butchery. It is the pork tenderloin that is sprinkled with salt, paprika and other spices: it is then stuffed into natural casings and left to season three or four months in special drying rooms.
The color is red with white veins of fat infiltration, the flavor is quite delicate even if salty and with a special aroma of cured meat.
What makes the Iberian Cebo pig special?
Cebo pigs are part of the Iberian breed, but they are raised on feed made from grains, legumes or grasses from the Blázquez family's fields, unlike the Bellota, which feeds on acorns. Although the Cebo is not a free-range pig, these are still animals that enjoy to move in the field, a condition that helps producing the golden fat that melts in the mouth during the tasting.
Guijuelo Salamanca SPAIN
Pre-sliced Iberian Cebo pork loin
Vacuum-packed approximately 1, 4 kg
On the surroundings of Salamanca, the Blázquez family founded the ham company in 1932, based on the artisan knowledge of that time: still today it is a family-run business with almost 90 years of tradition in producing one of the most iconic Iberian excellences, namely patanegra. Controlled genetics, selection criteria based on teachings passed down from generation to generation, and a self-produced diet are the secrets still guarded by the third generation: from the year of its founding to today Jamones Blázquez remains faithful to its natural and traditional processes.
Ingredients: pork, salt, paprika, sugar, preservatives (E250-E252), dextrose, antioxidant (E301), spices
Storage: store at a temperature below 5°C
Average nutritional values per 100g: energy 1566 kJ/ 376 kcal, fat 24g, of which saturated fatty acids 8g, carbohydrates <1g, of which sugars <0.5g, protein 39g, salt 3.47g.
Business name and address: Productos Ibericos de Guijuelo S.L. Camino de Penaranda a Villar de Gallimazo Panaranda de Bracamonte Salamanca Spain
Ce stamp: ES 10.19335/SA CE
Ingredients that contain allergens are highlighted in BOLD
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