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Sliced Cebo de Campo Ibérico paleta 80 g
Quelques tranches de paleta ou épaule de cebo de campo 50% ibérica de la marque LOLO
Cebo de Campo Paleta (50% Ibérico) - 80 g

Cebo de Campo Paleta (50% Ibérico) - 80 g

Cured for more than 28 months. One slice, some good bread, and you already have the best plan. 80 g ready to serve, with no protocol beyond appetite.

50% Ibérico Cebo de Campo paleta, cured for more than 28 months in natural cellars. A supple texture, generous marbling and a flavour that needs no introduction.

Perfect to enjoy on its own, to share, or for the sandwich that needs nothing else. Every slice highlights what should be highlighted: honest origin and time well spent.

Breeding and feeding

The result of crossing a 100% Iberian mother with a Duroc father, this 50% Iberico Cebo de Campo pig brings together the best of both worlds.

It has less exterior fat than a 100% Iberico pig, but once sliced, beautiful marbling appears thanks to its intramuscular fat.

Throughout the year it feeds on cereals: wheat, barley, almonds and seeds. And when the "montanera" fattening season arrives, it also enjoys the countryside and the acorns falling from the oak trees.

The result is a balanced shoulder, with just the right point between lean meat and fat. Once you start eating, it becomes quite hard to stop.
Bikini y guindillas

Cook with LOLO!

Iberian bikini sandwich

  • Butter both sides of the bread slices and toast them until golden brown.
  • Place one slice of toasted bread on a plate and cover with the melting cheese.
  • Sprinkle with a pinch of ground black pepper.
  • Add a few thin slices of LOLO Iberian cured ham over the cheese.
  • Cover with the other slice of toasted bread.
  • Let it rest for a few seconds off the heat for the cheese to melt, and serve immediately.

@LOLOJAMON