• Seasoned with garlic and paprika
• Great alternative to Jamón & chorizo
• Dry cured and ready to slice

It is especially for those who prefer this lean and tender dry-cured loin of pork to Jamón Serrano or chorizo. Each loin is cured with a marinade of salt, fresh garlic, and smoked paprika.

Good for a party, or a home full of active young people. It is easy to slice very thinly. You can drizzle the slices with extra virgin olive oil for a classic taste of Spain. (more info)

• Seasoned with garlic and paprika
• Great alternative to Jamón & chorizo
• Dry cured and ready to slice

It is especially for those who prefer this lean and tender dry-cured loin of pork to Jamón Serrano or chorizo. Each loin is cured with a marinade of salt, fresh garlic, and smoked paprika.

Good for a party, or a home full of active young people. It is easy to slice very thinly. You can drizzle the slices with extra virgin olive oil for a classic taste of Spain.

Great as a tapa with olives or fresh cheeses from Asturias. It makes a super bocadillo sandwich on a crusty roll.

A family company produces Palacios Lomo in the lush La Rioja wine region of northern Spain. Many families use Lomo interchangeably with dry cured chorizo, which is not as lean; and Jamón Serrano, which has no seasoning. (close)