 Pork loin, salt, paprika, garlic, potassium, nitrate and sodium nitrate. USDA inspected.
 Serving size 1oz (30g). Servings per container 3. Calories 98. Calories from fat 42. Total fat 5g (7%), Saturated fat 2g (10%), Sodium 510 mg (21%), Cholesterol 31mg (10%), Total carbohydrates 0g, Dietary fiber 0g, Protein 12g. Vitamin A and C 0%, Calcium 0%, Iron 4%. * Percent Daily Values are based on a 2,000 calorie diet. |
Lomo Pork Loin Dry Cured by Palacios
Lean & Tasty - 13 to 15 Ounces$34.95 / CZ-35 13 to 15 ounces (about 50 slices) |
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- Flavorful and low in fat
- A perfect tapa!
- Ready to eat
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)
- Flavorful and low in fat
- A perfect tapa!
- Ready to eat
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, or 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.
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