{"product_id":"lomo-iberico","title":"El Lomo Mayor","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eLomo ibérico de bellota is the rear section of the loin, leaner than the neck-shoulder cut, longer-cured, denser in muscle, with a more concentrated paprika-and-pork register. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eJamones Asle builds the cure on sea salt, pimentón, dextrose, spices and traditional preservatives; ascorbic acid and ascorbate stabilise the colour. The exterior is the canonical paprika-vermilion crust; the interior is a deep ruby-crimson, more uniform than the fattier cut, with fine fat veining throughout. Where the softer cabecero cut is more luxurious and melting, this is the more architectural cut: cured pork that holds its line on a board.\u003c\/span\u003e\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57142610723199,"sku":"CH-1204","price":16.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/Productimages_ElLomoMayor.jpg?v=1786563162","url":"https:\/\/www.zalesrego.com\/en-es\/products\/lomo-iberico","provider":"Zales \u0026 Rego","version":"1.0","type":"link"}