Cabeza de Lomo artesano - handmade pork neck sausage in premium quality

The neck of the pig is one of the tastiest and most tender types of meat. To make a noble sausage from it, several months must pass after slaughter before our palate can enjoy this first-class sausage. Lomo is characterized by a cut where you can see the fat in the lean meat, which gives it a taste and texture comparable to high quality ham.

Ingredients:

Cabeza de Lomo is made with pork neck meat, salt, pepper, sugar and the preservatives E252 and E250, then filled into natural gut.

Manufacturing:

This cabeza de Lomo is handmade without lactose, eggs or wheat derivatives. It is suitable for coeliacs and people who are allergic or intolerant to lactose and the milk protein in eggs or their derivatives.

A traditional production process for these lomos.
The neck bears the unquestionable seal of quality, made with meat from Empordà, which is absolutely trustworthy.

The neck is made from the part of the pork neck without the polished bone, it is salted and peppered and left to rest so that the salt can work. In this way the first part of the conservation process is obtained, which is completed with the filling of the pork neck in natural gut. The sausage is then hung in the drying chamber to dry, while the natural noble fungus that appears gives it its characteristic appearance and bouquet.

The storage temperature is 4 - 7 °C.

Our consumption recommendation:

The lomo is sold to be consumed on the spot, without prior preparation. Accompanied by a good bread with tomato, it is one of the most typical and tasty dishes of Spanish cuisine.