Acorn-fed Iberian pork loin, dry-cured, vacuum-packed

Lomo embuchado Cebo de Campo Ibérico is a handcrafted cured sausage made in Mora de Rubielos from pigs with a minimum of 50% Iberian lineage, following a traditional curing process. It stands out for its firm and compact texture to the touch and its intense aroma. Perfect for charcuterie boards, appetizers, and daily consumption.