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salt and black pepper
de ahí su increíble sabor
¿Por qué elegir una paleta de bellota 50% raza ibérica
La clave está en no cortar lonchas grandes
Lomo de bellota 100% ibérico medio 21 sobres salt and black pepperThe best pork loin on the market, sourced from 100% black footed Iberian pigs of the lampio breed. All pigs are raised in freedom, fed exclusively with acorns and natural feed, in the Sierra Norte de Sevilla, and cured in the Sierra de Aracena Jabugo. Loins are delivered in vacuum packs in pieces between 900 and 1300 grs. You can buy a whole piece or half a piece. Every piece comes with certification of origin.
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