Lomo: the King of cured meats

As the common saying goes, "every part of the pig is used up" and without a doubt, the loin of pork is one of the noblest products obtained from the pig. This delicious cured meat is a delicacy that is usually not missing on the table during special occasions and one of the indispensable components of a good Christmas hamper.

The cured meat known as lomo is made from salt-cured pork loin, but unlike pork legs, which are also salt-cured, it is seasoned with garlic, oregano and paprika.  The loin is "stuffed" into a pig's casing for dry curing.

Spanish cured meats

The Spanish gastronomy is world famous and its cured meats, together with the Jamón Ibérico, are one of the main characters of this popularity. Each region and town has its own products and, above all, the traditional preparation and local flavours are valued: chorizos, fuet, salchichón, chistorra and other wonders that many of us could not do without.

When we speak of cured meat we refer to a processing technique, therefore, what is known as cold meat is not sausage, nor can our beloved jamón be considered as such. To make a good cured meat you need meat from different parts of the pig (lean areas and fat) and seasonings that can vary according to each cook and/or product to be prepared. Once all the ingredients have been combined, the mixture is stuffed into a natural or artificial casing, as the case may be, and allowed to cure for as long as it needs to acquire its colour, flavour and texture.

Nutritional information (per 100 g):

Energy value (kcal/KJ): 402/1669

Fat (g): 32.1

of which saturated (g): 12.8

Carbohydrates (g): 0.4

of which sugars (g):<0.3

Proteins (g): 28.3

Salt (g): 3.3

Other details of this product

Ingredients

Loin of acorn-fed Iberian pig, salt, sweet paprika, spices and sugar.