bars sharp thin
magnifying glass thin
heart thin
Slice to order
A whole bellota lomo for slicing to order, with a lean, aromatic profile and a clean ibérico character. The piece format gives good control for counters, tapas, bocadillos and premium plates where fresh slicing, presentation and portion control matter.
A whole lomo gives the service more control than a pre-sliced pack. It can be opened, tempered and sliced according to need, which helps preserve aroma, texture and visual quality during service.
The profile is leaner than jamón or paleta, but still carries the depth of 100% ibérico bellota pork with seasoning, garlic and a firm cured structure.
This format is practical for delicatessen counters, tapas bars and menus where slicing freshly in front of the customer adds value. It works well as a clean tapas plate, in premium bocadillos, on mixed ibérico boards or as a refined cured meat option with wine.
A few thin slices can lift a simple plate without making it heavy. It also pairs well with bread, olive oil, roasted peppers, mild cheese or a small selection of Spanish charcuterie.
Lomo has a different role than chorizo, salchichón, jamón or paleta. It is more direct, lean and elegant, with less fat feeling but clear ibérico identity.
That makes it useful when a counter or menu needs a cured product that feels premium, clean and easy to combine.
Allergens: None Traces: None
Origin: Spain Breed: 100% Ibérico Feeding: Bellota
Organoleptic profile: Firm and compact texture Slightly flattened cylindrical shape No foreign elements No atypical colours or odours
Net weight: According to label
Storage: Keep refrigerated between 0°C and 7°C
Before serving: Open 20 minutes before consumption Casing is not edible
Shelf life: BB.: 1.5 years from end of curing