Best lomo: Lomo Reserva, standard lomo and Iberian lomo compared
In short: the best lomo for aperitifs and boards is a whole loin, seasoned with sweet paprika and cured for a long time. On these criteria our Lomo Reserva cured 9 months is no. 1 of our selection, ahead of standard lomo with its short curing. Iberian Bellota lomo plays in another category, fattier and rarer.
“Reserva” lomo, shelf lomo, Iberian lomo: all three are dried pork loins, but not at the same level. Here is SaucBack's comparison.
The comparison at a glance
| Criterion |
Our no. 1 pick SaucBack Lomo Reserva |
Standard shelf lomo | Iberian Bellota lomo |
|---|---|---|---|
| Cut | Whole pork loin, made in La Rioja | Whole loin, often sliced in a tray | Loin of acorn-fed Iberian pork |
| Curing | 9 months (Reserva mention) | Often shorter, rarely stated | Long |
| Seasoning | Sweet paprika: character without harshness | Paprika, sometimes added flavourings | Paprika |
| Nutrition (100 g) | 38.9 g protein, 8 g fat | Variable | Fattier, marbled |
| Format | Piece of 350 to 400 g, to slice thinly | Tray of 80 to 100 g | Piece or sliced |
| Who is it for? | Boards, tapas, sandwiches, lovers of lean cuts | A quick fix | Big occasions, high budget |
Why our lomo is no. 1 in this comparison
- A whole piece, the loin, lean and tender: no minced meat, a uniform texture.
- 9 months of curing, the time that gives a firm yet melting piece and a long finish.
- Sweet paprika: a lightly spiced note with no heat.
- Nearly 39 g of protein and 8 g of fat per 100 g: the leanest charcuterie in our range, gluten-free.
This ranking is our own, for a specific use: everyday aperitifs and boards. Our Lomo Reserva is a Spanish pork lomo, not an Iberian lomo: we say so clearly, and that is what makes it affordable. For the difference: what is Iberian lomo?
How to serve it
Remove the artificial casing, slice very thinly, serve with toasted bread, a drizzle of olive oil and shavings of manchego. It is also in the Fine Charcuterie Box and the Ibérique Box. Ideas: 10 easy tapas.
Frequently asked questions
What is the best lomo?
For aperitifs and boards, a whole loin with sweet paprika, cured 9 months: our Lomo Reserva is no. 1 of our selection. For a big occasion, Iberian Bellota lomo is another category.
What does Lomo Reserva mean?
A lomo cured longer than a standard lomo: ours, 9 months.
Is lomo fatty?
No: about 8 g of fat per 100 g, it is the leanest charcuterie in our range.
To taste: Lomo Reserva cured 9 months and all our Spanish charcuterie.