Lomo Cebo Campo 75% Iberian Cular

Don Bardem

The tastiest and most appreciated part of the Iberian pig, with a sweet, slightly salty flavour and a characteristic smoked meat taste. All you have to do is present it to your guests and slice it to enjoy it!

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Vacuum-packed half lomo min. 750g Price : 29.85 € Price per kilo: 38.52 €
Vacuum-packed half lomo min. 800g Price : 31.75 € Price per kilo: 38.48 €

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Matured for over 80 days under the watchful eye of Don Bardem's "maestro bodeguero", these beautiful slices of lomo are waiting for one thing: to delight your gourmet taste buds!

This lomo de Campo is prepared from Iberian breed pigs, fed mainly on oak acorns and other natural resources from the dehesas of the Spanish sierra (with a supplement of cereals and legumes produced on the farm). It will deliver all the authenticity of the flavours of Iberian cold meats, with their melting texture!

Lomo, a golden alternative to Iberian ham

As prized as Iberian hams by Spanish gourmets, lomo is a sausage made from pork tenderloin (muscle along the spine). At Don Bardem, the marinade is light, based on olive oil and Pimentón de la Vera (paprika), to let you enjoy its true aromas!

It is prepared with the same steps and the same care as Iberian hams: after cutting, it is cured and marinated, before being stuffed into a natural gut and then cured for 5 months under the watchful eye of the "maestro bodeguero" of Don Bardem, in Extremadura.

This muscle gives a very supple and soft sausage in the mouth. To be enjoyed as a tapas or as an accompaniment to a Catalan gazpacho. Well cured, it will charm you with its exceptional taste, soft and persistent at the same time.

Its supple texture is due to the fact that the pork loin used to prepare it is a muscle that the animal does not use very much, which prevents it from hardening and facilitates the infiltration of fat.

The name cular indicates that the ingredients are exclusively Iberian pork and natural gut (cular in Spanish), which gives it its irregular shape.

How to slice the lomo?

For a classic cut, make slices a few millimetres thick (2 to 3mm), in the width of the muscle like a sausage. You can also cut it horizontally, to obtain larger slices and surprise your guests!

The lomo releases all its aromas at a temperature of around 24°C, like ham and other Iberian sausages.

Iberian cold meats

Iberian cured meats are renowned for their superior quality, made possible by the breed of Iberian pig and its well-developed intramuscular fat, which gives it its juicy side, as well as the natural feed from the pastures of the Spanish Dehesas, large expanses where the pigs frolic and feast on the abundance of oak acorns.

This quality is regulated in Spain by a Royal Decree of 2014 on hams, aimed at preserving the Iberian breed and informing the consumer, in which the cured meats "De Cebo De Campo", "De Bellota Ibérico" and "De Bellota 100% Ibérico" are included. This decree lays down rules on the presence of the Iberian breed in the herd and on the natural part of the pigs' diet.

Don Bardem, Spanish gastronomic jewels for demanding gourmets

Based in Extremadura, the cradle of the Iberian pig, Don Bardem cured meats are made from Iberian breed pigs, reared by the best breeders and producers in Spain, and highly appreciated by connoisseurs. From breeding to curing, Don Bardem is committed to strict quality control and guaranteed traceability of each of their products.

It is more particularly in Montánchez, a village at 990m above sea level in the Sierra, that Don Bardem hams and other Iberian cured meats are matured. The cold and dry climate in winter (a succession of low temperatures and falling humidity) and then harsh in summer (hot and airy) is the key to this village's reputation for curing hams and other Iberian meats for five centuries. The cold allows, with a soft salting, a perfect stabilization of the hams. The summer heat then causes the hams to sweat, which leads to an impregnation of fat in the muscle fibres. All of this under the watchful eye of the "maestro bodeguero", who check each piece daily by eye, smell and touch.

Ham, shoulder, lomo or chorizo, always with a splendid maturation period of 12 to 36 months. Whole, in pieces or sliced, this is the best of Spanish cold meats that Don Bardem offers you to taste, in the way that suits you best! Gourmets and gourmets, you won't be able to resist hams with a sweet taste and intense and persistent aromas!

Iberian Lomo Campo, salt, sugar, dextrin, spices, garlic, antioxidant E-301, preservative E-252

Average nutrition facts For 100g
Energy 234 / 979.71 kcal / kJ
Total fat 8.5 g
  Saturated fat 3.9 g
Carbohydrate 0.5 g
  Sugar 0.5 g
Proteins 41.5 g
Salt 2.8 g

With this product, we recommend :

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Lomo Cebo Campo 75% Iberian Cular is also available in Foie gras & toastsSeason's cookingEvootrade.

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