Maison Reserve Lomo Ibérico Cebo de Campo 50%

Our Lomo Ibérico de Cebo de Campo 50% reflects the MANGURRINO discipline of selection—where origin, know-how and time come first. Crafted from the noble loin, prized for its purity and finesse, each piece is seasoned with traditional Iberian spices and patiently cured to develop aromatic precision, delicate texture and a refined, lasting finish.

Elegant and expressive, with refined aromas of cured meat, toasted grain and gentle spice. The palate is smooth and well-structured, offering balance, clarity and a long, clean finish

An outstanding harmony between tradition and accessibility.

Iberian pork loin (50% Iberian), salt, pimentón, garlic.Nothing artificial, no chemical additives.

Only natural ingredients, faithful to our philosophy.

Slowly air-cured over several months (duration varies by size and calibre), allowing the loin to naturally develop depth, texture and aromatic complexity—without shortcuts.

(per 100 g)

• Energy (kJ/kcal): 1449 / 345
• Total fat: 23.17 g
• of which saturates: 4.97 g
• Carbohydrates: < 0.1 g
• Of which sugars: < 0.1 g
• Protein: 34.15 g
• Salt: 2.29 g

Whole piece: store in a cool, dry place, ideally between 15°C and 20°C, away from direct light and heat. 

Vacuum-sealed sliced / portions: keep refrigerated between 4°C and 10°C. 

Before serving, allow slices to rest at room temperature to fully express aromas and texture. Once opened, keep tightly wrapped (or in its vacuum pouch if re-sealable) and consume within a short period for best freshness.

Best enjoyed slowly, in a calm moment dedicated to tasting.
Slice thinly and serve at room temperature, letting each slice soften on the palate to reveal its full aromatic depth.

Pair with simple accompaniments that respect the purity of the lomo (fresh bread, a touch of olive oil, mild nuts, or a clean, elegant wine). 

Soon, CASA MANGURRINO will introduce a curated selection of complementary products to complete this tasting journey.