About Lomo Iberico.

Lomo iberico, also called lomo embuchado or caña de lomo iberico is considered by many the finest product of the iberian pig.

Lomo is a sausage-type cured meat coming exclusively from the loin of the iberian pig. Similarly to ham, it can have the Bellota or Montanera, Recebo and Cebo surname to indicate the grade of quality.

Moreover, as in jamon and paletilla, Lomo can receive the puro -pure- tag when coming from registered animals.

In addition to pork meat, lomo contains some spices (red pepper, oregano, garlic) and olive oil. It has very little fat that is "marbled" in the meat providing a very distinctive smoky flavor.

A good quility lomo iberico or lomo embuchado has a pinkish to redish color and has been cured for 4 to 7 months.

Because the production from each pork is very limited, only two thin lomos of about 1m each, lomo is the most expensive meat from the iberico pig.

Lomo has to be cut in very thin slices, almost transparent to light, eaten at room temperature with bread and some cold and dry Sherry wine.