Quercus Selección Ibérica

El sabor de la dehesa

Caña de Lomo (Cured pork loin)

Caña de Lomo (Cured pork loin)

Is the leanest piece after the sirloin, known as (cinta de lomo), encased in a natural skin. Curing period 3 to 5 months.

  • Presentation

    • Piece
    • Half Piece
    • Sliced
  • Ingredients

    Pure Iberian caña de lomo, pimenton(paprika) Pepper, garlic and sea salt.

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