For those who want to enjoy all types of ibéricos: sliced ham, salchichón, lomo and chorizo. The best compilation ever! 1 x Lomo Ibérico is a hard-to-find piece not usually sold whole or in supermarkets due to its high per kilo cost. It is the tenderloin of the Iberian pork that is cured for around four months. It is seasoned with salt, Spanish paprika, and garlic before being inserted into a natural casing. It is incredibly tender and has surprisingly little fat for the flavor it packs. 1 x Bellota Ibérico Salchichón. Is a traditional product made from a recipe that has not changed in 500 years. Made with the best selection of Ibérico meats obtained from our free-range pigs and seasoned using only natural spices such as black pepper and nutmeg. 1 x Bellota Ibérico Chorizo. Is a traditional artisanal product whose recipe has not changed in 500 years. Made from the best selections of Ibérico meats from our free-range pigs and seasoned using only natural spices such as salt, garlic and authentic Spanish paprika. 1 x Sliced Jamón Ibérico. All meats expertly cut and vacuum packed to preserve freshness. Best used within six weeks of receiving, but will keep for up to six months. The jamón ibérico is pork raised humanely on our farm in a village in Castilla y León. We cured the ham for many years and then slice it to perfection. The packs are easy to open with convenient dividers making their transfer on to a serving plate or tapa that much easier.
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