Sliced 100% Iberian Acorn-Fed Lomo IBESA – 100 g pack

The leanest cut of the Iberian pig

If you are after the finest and least fatty of the Iberian cuts, this is it: a pork loin many consider even better than ham. It comes from 100% Iberian-breed pigs raised free-range and fed exclusively on acorns during the montanera season, and arrives in a practical 100 g pack, thinly sliced.

Why the loin is different

The lomo is the muscle running along the backbone: lean, compact and almost free of connective tissue. Unlike ham, which is cured on the bone and develops very complex notes, the loin is stuffed into a natural casing and cured clean. The result is a more direct flavour and a uniform texture in every slice. Only two are obtained from each pig, which is why it is one of the most prized cuts.

The paprika does the rest

Before curing, the loin is marinated with paprika, garlic, salt and natural spices. That marinade does more than give it its reddish colour and aroma: it forms a protective layer during the months of slow curing in natural dryers. It is the reason Iberian lomo has that sweet, smoky profile no other cured meat shares.

The fat you cannot see

Although it is the leanest cut, acorn-fed lomo carries fat marbled between the fibres in fine veins. That marbling comes from the oleic acid in the acorns and is what keeps each slice juicy despite its low apparent fat content.

How to serve

Take the pack out of the fridge, open it and let the slices breathe at room temperature for at least fifteen or twenty minutes. You will see the marbled fat begin to sweat and the slice take on a sheen: that is when the lomo is at its best. On plain bread, with nothing to compete with it, and a dry sherry or a full-bodied red.

Product details

100 g pack, thinly sliced.
Please check the full ingredients and allergens list on the packaging.

• Cinta de lomo de bellota 100% ibérica
• Pimentón
• Sal
• Ajo
• Conservadores (E-250, E-252)

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