Skip to product information
1 of 4

4 Stars Premium Spanish Loin - 1/2 half piece | Enrique Tomás ©

Regular price
29,21 €
Regular price
Sale price
29,21 €
Taxes included. Shipping calculated at checkout.
  • Cebo de campo 50% raza ibérica

  • Liquid error (line 9): internal

  • May contain traces of milk protein and soy protein.

Get a piece of lomo between 550-650 gr. approx. piece of the famous Spanish Lomo. The lomo/loin, unlike other cured meats, is not made with a mixture of meats, but is obtained from a single piece, marinated and stuffed, a reference to Spanish cuisine and a product that can not be missing in the classic Christmas hamper. This Iberian Lomo, as its name indicates, has been obtained from an Iberian pig, a unique animal of the Spanish peninsula that offers us wonders such as this extraordinary cured meats or the famous Iberian Ham.

  • Delivery in 24-48 hours on the peninsula

  • Returns in 7 days from receipt of the product

4 Stars Premium Spanish Loin - 1/2 half piece | Enrique Tomás ©
Lomo 4 Estrellas Premium - media pieza | Enrique Tomás © Lomo 29.70
Lomo 4 Estrellas Premium - media pieza | Enrique Tomás © Lomo 29.70


Lomo: the King of cured meats

As the common saying goes, "every part of the pig is used up" and without a doubt, the loin of pork is one of the noblest products obtained from the pig. This delicious sausage is a delicacy that is usually not missing on the table during special occasions and one of the indispensable components of a good Christmas hamper. 

The sausage known as lomo is made from salt-cured pork loin, but unlike pork legs, which are also salt-cured, it is seasoned with garlic, oregano and paprika.  The loin is "stuffed" into a pig's intestine for dry curing.

Spanish cured meats

The Spanish gastronomy is world famous and its sausages, together with the Jamón Ibérico, are one of the protagonists of this popularity. Each region and town has its own products and, above all, the traditional preparation and local flavours are valued: chorizos, fuet, salchichón, chistorra and other wonders that many of us could not do without. 

When we speak of sausage we refer to a processing technique, therefore, what is known as cold meat is not sausage, nor can our beloved jamón be considered as such. To make a good sausage you need meat from different parts of the pig (lean areas and fat) and seasonings that can vary according to each cook and/or product to be prepared.

Once all the ingredients have been combined, the mixture is stuffed into a natural or artificial casing, as the case may be, and allowed to cure for as long as it needs to acquire its colour, flavour and texture.


Nutritional information (per 100g of product):

  • Energy value (KJ/kcal): 1785KJ / 425kcal
  • Fat: 33,4g
    • of which saturated fatty acids: 12,36g
  • Carbohydrates: 7,8g
    • of which sugars: 0.5g
  • .
  • Proteins: 23,14g
  • Salt: 4.5g
  • GMO-Free (Genetically Modified Origin)



    Keep refrigerated between 3 - 8ºC. Necessary to maintain the organoleptic and microbiological qualities of the product. Once opened, keep refrigerated for a maximum of 3 days.



    For our return and refund policy click here.

    • BREED

      • Cebo de campo 50% raza ibérica

      Liquid error: internal

    • FORMAT

      Whole piece




      May contain traces of milk protein and soy protein.