Lomo Ibérico de Cebo (Whole, per Kg)
42€/Kg – choose quantity
Lomo Ibérico de Cebo is a traditional Spanish cured meat delicacy made from the loin of Iberian pigs. Its unique flavor comes from carefully selected spices and a traditional curing process that lasts 3–4 months. The Cebo category means the pigs are raised in semi-free environments and fed on high-quality grains and natural plants, giving the meat a tender texture and a well-balanced flavor profile.
Why choose Lomo Ibérico de Cebo?
• Made from the loin of Iberian pigs—one of the finest cuts
• Balanced diet ensures a rich, slightly sweet flavor
• Naturally seasoned with sea salt and spices, without artificial additives
• Long curing (3–4 months) for a deep and full-bodied taste
How to serve?
Allow the meat to reach room temperature before slicing so that its texture and aroma can fully develop. Perfect with fresh bread, olive oil, and Manchego cheese, or as part of a tapas selection paired with quality Spanish red wine.
Storage
Keep in a cool, dry place or refrigerated at 0–5°C. Whole pieces can be stored for several months, but for best quality it is recommended to consume within 3 months. Once opened, refrigerate and consume within 10 days.
Product information
• Producer: Anselmo Benito
• Origin: Spain
• Ingredients: Iberian pork loin, sea salt, natural spices
• Curing time: 3–4 months
• Weight: 1.5 kg (whole)