The Spanish make the Lomo, with Garlic, paprika, salt and sugar. Also form the loin of the pig this is fuller in flavour darker in colour from
This is a classic Spanish style air dried ham from the loin of a pig. Dry cured then hung for at least 6 weeks.
Lomo is great on a platter of cured meats or on a pizza
pack size at least 90g
Made with only Happy free range pigs, salt paprika and sugar this is stronger in flavour than the Air Dried Ham but still thinly sliced and light on the pallet.