Palacios Lomo is a classic dry-cured loin of pork, meaty and tender with virtually no fat. Many Spaniards find the flavor of lomo to that of Serrano ham. Each loin is cured with a marinade of salt, fresh garlic, and smoked paprika / Pimentón de la Vera to accent the delicious dry-cured flavor.

A family company produces Palacios Lomo in the verdant La Rioja wine region of northern Spain. If you have tried any of the other Palacios dry-cured products, you already know that they are a trusted name because of the artisan character of their products.   (more info)

Palacios Lomo is a classic dry-cured loin of pork, meaty and tender with virtually no fat. Many Spaniards find the flavor of lomo to that of Serrano ham. Each loin is cured with a marinade of salt, fresh garlic, and smoked paprika / Pimentón de la Vera to accent the delicious dry-cured flavor.

A family company produces Palacios Lomo in the verdant La Rioja wine region of northern Spain. If you have tried any of the other Palacios dry-cured products, you already know that they are a trusted name because of the artisan character of their products.

Flavorful Palacios Lomo is used interchangeably with dry cured chorizo, which has a higher fat content; and Jamón Serrano, which has no seasoning. 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 / hors d'oeuvre. Serve with sheep's milk cheese such as Manchego and Zamorano or slices of membrillo. It makes a super bocadillo sandwich on a crusty roll. Que rico!

No cooking necessary, just slice and serve. The lomo is approximately two inches thick.
  (less info)