Iberian loin (lomo ibérico in Spanish) is one of the finest cuts from the Iberian pig. It’s a lean muscle that runs along the spine, known for its natural marbling and tender texture. Cured using a traditional blend of sea salt, paprika, garlic, and other spices, it offers a deep, rich flavour with subtle smoky and nutty notes.
This delicacy is part of Spain’s top-tier charcuterie, often less fatty than jamón but equally delicious.
How to Serve
This Jamonteno Iberian Loin is perfect as part of a charcuterie board or tapas plate:
- Serve with crusty bread or artisan crackers
- Pair with young red wines (e.g. Tempranillo, Rioja) or dry white wines
- Great alongside Manchego cheese, olives, or almonds
Key Features
- Naturally marbled, tender texture
- Rich, savoury flavour with hints of paprika
- High in protein and healthy fats
- Ready to eat
