Saucisson Des Abruzzes – 330g

Among Spain’s most treasured cured meats, Lomo Embuchado is carefully dried for 2 months, seasoned with smoked paprika, garlic and spices. Lomo embuchado is simply a whole pork loin, solid meat with no fillers. Because of this, many prefer lomo to chorizo or salchichón sausages.

Each thinly cut slice has a light marbling of fat which adds significantly to the texture of the meat. The lomo is sometimes smoked with charcoal and wood and slow cured in natural drying houses. There are three types of lomo – from normal ‘serrano’ pork, from Ibérico, or “pata-negra” pork, or finally from Ibérico pork from free range, acorn fed pigs, also known as “bellota”.