Iberian lomo: what is it and how do you enjoy it?

Less well known than ham or chorizo, lomo is nonetheless one of the noblest cuts in Spanish charcuterie. Lean, tender, fragrant: once tasted, never forgotten. Here's everything you need to know.

What is lomo?

Lomo is the pork loin (the fillet that runs along the back), dried and cured whole. Unlike saucisson, there's no mincing: it's a whole muscle, salted, seasoned with paprika, garlic and spices, then stuffed into a casing and dried for several months.

The result: a very lean cured meat, with a texture that's both firm and melting, paprika on the first bite and a delicate length.

Lomo, Iberian lomo, lomo de Bellota

• Lomo (or lomo embuchado): loin from white pig.
• Iberian lomo: loin from Iberian-breed pig, more marbled, more aromatic. That's our Lomo Reserva.
• Lomo de Bellota: loin from acorn-fed Iberian pig, the top of the range and the rarest.

The word "Reserva" indicates extended ageing. Ours is aged 9 months.

Lomo or ham: what's the difference?

Ham comes from the leg, lomo from the back. Ham is fattier and saltier, lomo much leaner and marked by paprika. In the mouth, lomo is more tender and lighter: it's often the favourite of those who find ham too strong.

How to enjoy lomo

1. Sliced very thin, almost transparent, at room temperature. Take it out 30 minutes before. A well-sharpened knife or a slicer makes all the difference.
2. Plain, with bread and a drizzle of olive oil: the benchmark tapa.
3. With cheese: manchego, sheep's tomme, or a fresh goat's cheese.
4. In a salad: rocket, parmesan, lomo, a drop of balsamic vinegar.
5. On a pizza or a thin tart, added as it comes out of the oven so it doesn't cook.

For wine, a Pinot noir, a Mencía or a Fino from Jerez.

How to store lomo

Vacuum-packed, it keeps in the fridge until the date shown. Once opened, wrap it in paper or a tea towel and eat it within the week. As with ham, cover the cut face.

Frequently asked questions

Is lomo fatty?
No, it's one of the leanest cured meats there is.

Is lomo spicy?
No. The paprika used is sweet; lomo is fragrant, not hot.

Does lomo need cooking?
No, it's a dry-cured meat, ready to eat.

Want to taste it? Discover our Iberian Lomo Reserva aged 9 months, on its own or in the Iberian Box.