Lomo Ibérico Reserve 350g Matured 9 Months – Cured Pork Loin

Lomo is pork loin — the dorsal muscle, the noblest and leanest part of the animal. Unlike saucisson or chorizo, which are made from ground meat, lomo is a whole piece of meat that has been dried and cured. Each slice reveals the natural texture of the meat, its delicate marbling, and its concentrated aromas developed over 9 months of slow drying. This is the cut that charcutiers reserve for the finest dining experiences.

9 months is the time it takes for Iberian loin to lose its excess moisture, concentrate its flavors, and develop that characteristic firm yet melting texture. The paprika coating the piece during curing gradually penetrates the meat—the result: a deep, slightly smoky taste that goes far beyond a simple surface aroma.

Paprika plays a central role in both taste and preservation. Applied as a coating before drying, it permeates the meat for 9 months and gives it its characteristic aromas—sweet, slightly smoky, with a depth that fresh paprika cannot reproduce. The intense red color is the visible consequence of this process, not the goal.

Both are Spanish and use paprika—but that's where the similarity ends. Chorizo is ground meat stuffed into a casing. Lomo is a whole dried cut of meat. The texture is radically different: chorizo is melting and fatty, while lomo is firm, lean, and thinly sliced. In terms of prestige, lomo is consistently considered superior—it's the noble cut of Iberian charcuterie.

Yes, Lomo Réserve Ibérique is naturally gluten-free. Everyone at the table can enjoy it without restriction.

Slice it very thinly — almost transparently. A slice that is too thick crushes the texture and masks the subtle aromas. With a sharp, thin knife or a slicer, 1 to 2mm slices reveal all the beauty of the marbling and allow the fat to melt instantly in the mouth. Take it out of the refrigerator 20 minutes before serving.

Naturally first, to appreciate the pure aromas. Then on toasted bread lightly rubbed with garlic and drizzled with olive oil — this is the classic Spanish way. It also pairs perfectly with aged Manchego, fresh figs or a few walnuts. A glass of Tempranillo or Verdejo to accompany.

Wrap it in parchment paper or a clean tea towel and place it in the refrigerator. Avoid plastic wrap, which prevents the product from breathing and can alter its aromas. It will keep for 3 to 4 weeks after opening without noticeable loss of quality.

Yes – and it’s often a revelation. A few slices on a pizza as it comes out of the oven, wrapped around a white fish fillet, or incorporated into scrambled eggs at the end of cooking. The heat releases its paprika and cured meat aromas in a way that cold tasting doesn’t fully reveal.

Three major differences: the Iberian raw material (vs. standard pork), 9 months of curing (vs. 3 to 4 months in industrial production), and the absence of additives (vs. preservatives, color correctors, flavor enhancers). What you're buying here is Iberian loin, paprika, salt, and time — nothing else.

Your order is shipped within 24-48 business hours in insulated packaging to ensure freshness upon receipt. You will receive a tracking email once it has been shipped.