Where marbling becomes art. DR1855 's Lomito de Presa is no ordinary cured meat; it's a rare and highly prized cut. It's made with the muscle located above the shoulder blade, an area renowned for its spectacular intramuscular fat marbling. Coming from 100% Iberian pigs, this fat is rich in oleic acid, giving the cut a melt-in-your-mouth richness.

A marinade that respects the meat's inherent quality. At DR1855, we use a light, traditional marinade to avoid masking the meat's rich flavor. After a slow curing period in our natural cellars, the tenderloin develops a complex bouquet with sweet and toasted notes. Its smaller size compared to a standard tenderloin allows for a more intense and concentrated maturation, resulting in a deep, glossy red color that is a feast for the eyes even before it becomes a delight for the palate.

Tasting Notes DR1855

• Visual: Intense cherry red color with a profuse and bright pearly white veining.

• Olfactory: Deep and intoxicating aroma, with hints of winery, fine spices and dried fruits.

• Taste: Extremely juicy and melting texture; powerful, balanced flavor with a long aftertaste that envelops the palate.