The Lomo Cebo Campo Ibérico comes from one of the most noble and high-quality parts in the butchering of the Iberian pig. Its smell and taste are unique, as is its peculiar marbling, from the fat infiltrations that characterize it so much. It is made from Iberian breed pigs that are raised outdoors in the Extremadura Dehesa, fed on herbs and cereals, as well as everything the dehesa offers. The Iberian loin is a highly appreciated sausage for its texture and flavor. It is a whole stuffed piece, not minced, and free of very tasty exterior fat.