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5 stars Premium Mild Spanish Loin - Pack 80 gr

Regular price
10,63 €
Regular price
Sale price
10,63 €
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  • Acorn-fed 100% Iberian breed

  • Feeding: Feed + Cereals + Acorns + Herbs + Wild Plants

  • May contain traces of milk protein and soy protein.

An elegant package with 80 grams of exquisite Iberian cured meat, the Soft Loin from the Iberian Peninsula is a delight known for its smooth palate. With an exquisite combination of flavors, it is ideal as a gift, as it tends to please all taste buds.

Made from a whole pork loin, without exterior fat, marinated with paprika, garlic, oregano, and olive oil, this cured loin is a piece cured inside natural pork casing, as a whole piece without chopping. Like the 100% Iberian acorn-fed ham, black hoof cured sausages are a delicacy, such as this 100% Iberian Acorn-fed Loin, cured and produced on the Iberian Peninsula. The loin is unique in Spanish gastronomy and comes from free-range Iberian breed pigs fed on acorns and wild herbs.

  • Delivery in 24-48 hours on the peninsula

  • Returns in 7 days from receipt of the product

5 stars Premium Mild Spanish Loin - Pack 80 gr
Lomo 5 Estrellas Suave- Sobre 80 gr | Enrique Tomás © Lomo 10.80


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.


The Montanera- season and the origins

Those pigs that are destined to give Iberian acorn-fed hams make the final part of their fattening during the Montanera: From November onwards, when it gets cold in the mountains and the acorns fall naturally because they are ripe, the pigs who want to finish fattening naturally are left free on the farm. For a maximum of 4 months, the pigs will eat all the acorns they can find, red fruits and lots of grass. They will walk a lot and drink a lot of water. When they have increased by 50% the weight with which they entered the pastureland, they will be ready to provide the wonderful Jamón Ibérico de Bellota.


Aromatic Lomo

As for the taste, it is an intense and pleasant Iberian, very tasty at the beginning and with an elegant touch, which takes with it the flavors so that no traces remain in the mouth once tasted.




  • Energy value (KJ/kcal): 1300 KJ 311 kcal
  • Fat: 16.6 g
    • of which:
    • saturated fatty acids: 6.39 g
  • carbohydrates: 0.8 g
    • of which:
    • Sugars: <0.5 g
    • .
  • Proteins: 39 g
  • Salt: 3.55 g


Store 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.



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    • Acorn-fed 100% Iberian breed

    Feeding: Feed + Cereals + Acorns + Herbs + Wild Plants






    May contain traces of milk protein and soy protein.