Angel's classic Spanish Lomo is made using Berkshire Pork Loin. It is dry-cured and rubbed with five different Spanish paprikas. From there, the pork loin is massaged to help the paprika penetrate the meat for an optimally tender texture. Finally the Spanish Logo is aged in its casing for four months in a dry room to trap the aroma. Chef Pascal Besset says, "It will literally melt in your mouth."
(2nd photo features whole source, but only 3oz of the product is included in your pre-sliced order.)