Lomo Ibérico (Cured Pork Loin)

Lomo is one of the finest Ibérico pork products - some argue it is superior to the jamón itself! It is cured with salt, garlic and pimentón smoked paprika which yields a rich smoky flavor and very little fat. Since it has such a wonderful flavor, most people slice the lomo thinly and serve it just as it is, perhaps drizzling the slices with olive oil.

The sizes of individual lomos vary considerably, based on the size of the animal, so we have listed the price per pound. Just before we pack your order, we will weigh your piece at the packing station so that you pay only for the exact amount you receive.

This half of an Ibérico lomo pork loin is the first ever to arrive in the U.S. The producer, 'Jamones Fermín', produces this chorizo using 100% Spanish Ibérico meat. All of their products are cured in Spain from animals raised in Spain.

'Jamones y Embutidos Fermín' is the first producer of Iberico products to be approved for export to the United States. This family company is based in the medieval town of La Alberca high in the mountains near Salamanca. The cool dry air, and short summer season are ideal for the traditional curing of hams and sausages.