Serrano de Lomo is dry cured loin made in the mountains south of Salamanca, Spain.  This Fermin product is exceptionally good value, and although not the same as Iberico Lomo, this is exceptionally flavorful in its own right and is excellent when paired with a nice Manchego cheese.  

Cured for a minimum of 22 months from only Spanish pigs, one of the best Serrano items available in the USA.

Sold in 2oz packages.  The photo of the two sliced meats with different marbling has a shot of the Iberico de Bellota Lomo on the left, and the Serrano Lomo on the right.