Pre-Sliced Cebo Lomo
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 mature three or four months in special drying rooms.
How to serve Lomo de Cebo
Lomo is traditionally sliced thin and accompanied by breads, drizzled with olive oil, or wrapped around other foods such as cheese or fruit.
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
100 gr, vacuum packed, pre-sliced
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, dextrose, sugar, spices, preservatives (E250-E252), antioxidant (E301)
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: Jamones Ibericos Blazquez SL Pol. Ind. Agroalimentario C/Sierra de Tonda, PARC 67 D 37770 GUIJUELO-SALAMANCA
Ce stamp: ES 10.19003/SA CE
Ingredients that contain allergens are highlighted in BOLD
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