We produce our Cabeza de Lomo or “Coppa” Olmeda Orígenes in Arbizu (Navarra), land of manors, kingdoms, noblemen, battles, fields, myths, forests, rivers, mountains, tradition…
Once it has been deboned, our Cabeza de Lomo is seasoned with paprika, spices, salt and pepper. We then proceed to air and cure it in our drying facilities for more than 2 months.
Very streaked, intense pink colour. Its texture is firm and slightly fibrous. On the nose, spices such as rosemary, paprika and aromatic herbs stand out from its aromas. Tender and elegant on the palate with hints of dried fruit and paprika. Best consumed between 20° and 24°.
In order to savour and enjoy the subtleties of this product. It should be cut into very fine “Carpaccio” style slices.