From iberico pigs fed with acorns in The Deheso of Los Pedroches, Cordoba
Lomo, translates to ‘tenderloin’ in Spanish and it is the most succulent part of the Iberian pig- it should not be confused with the Lomo which is a tougher bit of meat from below the animals’ ribs. This prime cut can be located between the shoulder blades where the animal is most muscular and lean- to eat it is unbelievably soft and delicate. There is only a very small amount of fat that marbles this meat. The Lomito has a smaller fat content than any other Pata Negra meat. Unlike, the most well known Spanish cured meat, Chorizo, the Lomito is not chopped and mixed with other ingredients but only lightly seasoned with paprika and marinated in salt, pepper, lemon, garlic, oregano and a little olive oil so that the true beauty of the meat can be appreciated.
In Spain, this cut is considered one of the very best and it has been produced from the very best of the Iberian pigs. The acorn fed black label Iberico De Bellota often referred to as Pata Negra. This cut is, for many, even more valued than Jamon Iberico De Bellota and is referred to as the ‘Noble’ cut.
INGREDIENTS: Pork loin , salt, sugar, paprika, garlic, spices, antioxidant E-301, conservatives E-252 E-250