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Iberian Free Range Loin

  • Exhibitor: CAMPO BADAJOZ
  • Brand name:CAMPO & BADAJOZ
  • Sector:LOMO
Weight: 0,70 to 1,5 kg. Cure time: 30-40 months . Available whole loin and slices of 80 gr. This is an authentic delight, the Iberian Campo&Badajoz Lomo. It is one of our best seller and favourite products.
 “Campo Badajoz”. It is time to establish our personal signature.  The microclimate of Extremadura is the most suitable for Iberian pig farming and Hams, Shoulders and Iberian Loin curing. Livestock farming takes place in our own estates, roaming outdoors. The meadows of Puebla de la Reina and the Sierra de Hornachos, in the Province of Badajoz, are the privileged place for Iberian pig farming. It is the second generation of a family business, focused on positioning Extremadura’s product, recognized by many, as one of the best gourmet products in the world.