PRE-ORDER −20% until Wednesday 2 December, 17:00 · first orders ship Wednesday 2 December · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 2 December, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 2 December with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

Caña de lomo · ibérico pork · approx. 1.3 kg

Caña de lomo ibérico: a whole cured loin of approx. 1.3 kg

Caña de lomo is the whole pork loin, the muscle a British butcher cuts into loin steaks, cured in one piece and eaten in thin slices. Lean, boneless, easy to slice. Around 1.3 kg, in two grades: cebo de campo or bellota.

Thin slices of cured caña de lomo ibérico fanned out on a white plate
Caña de lomo ibérico (cured loin), approx. 1.3 kg

Caña de lomo ibérico (cured loin), approx. 1.3 kg

On the label: Caña de Lomo Ibérico 1,3 Kg (cebo de campo o bellota)

Price range: 69,90€ through 89,90€ VAT incl.

In stock

Processed product. If you have a food allergy or intolerance, ask us on WhatsApp for the ingredient and allergen list before ordering; it is also printed on the label.

Choose the weight on the Spanish product page

What you get

Cut Whole cured loin (lomo embuchado), in its casing
On the Spanish label Caña de Lomo Ibérico 1,3 Kg (cebo de campo o bellota)
Animal Ibérico pig. Cebo de campo = raised outdoors, mainly on feed; bellota = acorn-finished
Pack One piece, approx. 1.3 kg. The grade is chosen on the Spanish product page and sets the price
Fresh or frozen Cured, not frozen. Fridge on arrival
Serves Sliced thin for sharing; no serving count
Free-range ibérico pigs grazing beneath holm oaks in the dehesa

How to serve and keep it

  • Peel back the casing only over the length you are going to slice.
  • Cut thin rounds with a sharp knife, slightly on the slant for a larger slice.
  • Let the slices come to room temperature on the plate.
  • The Spanish way is plain, as a tapa, on a board with hard cheese and olives.
  • Store the rest in the fridge, wrapped in paper or a cloth, with the cut end covered.

Questions about cured loin

Cebo de campo or bellota: which should I choose?

Same cut, same maker; the difference is how the pig was finished. Bellota is the acorn-finished grade and the dearer option; cebo de campo suits everyday slicing. Both terms are explained on the jamón ibérico page.

Which grade do I receive, cebo de campo or bellota?

The one you select. The Spanish product page offers both grades and the price changes with the option.

Does it contain anything I might be allergic to?

If you have a food allergy or intolerance, ask us on WhatsApp for the ingredient and allergen list before you order; it is also printed on the label.

Goes well with

Its smaller cousin the lomito, a morcón, sliced black-label ham and a sheep’s cheese. Raw presa and pluma, delivered frozen, are on the ibérico pork page.