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All you need to know about Iberian lomo: characteristics and differences
Iberian lomo is one of the most prized cured meats in Spanish gastronomy. Its unmistakable flavor and juicy texture make it an essential delicacy for lovers of Iberian products. In this article, we’ll explore what makes Iberian lomo so special, how it differs from other cured meats, and the best ways to enjoy it.
What is Iberian lomo and what makes it unique?
Iberian lomo is made from one of the noblest cuts of the Iberian pig: the muscle located along the spine and beneath the ribs. This piece is marinated with a traditional blend of spices—typically paprika, garlic, and oregano—then encased in natural casing and cured for about 3 to 4 months.
Key characteristics of Iberian lomo:
- Flavor and aroma: Intense and distinctive, with nuances from the seasoning and curing.
- Texture: Firm and juicy, thanks to proper curing and natural fat marbling.
- Appearance: Deep red color with streaks of white fat, a sign of quality and good marbling.
Differences between Iberian lomo and other cured meats
It’s easy to confuse Iberian lomo with other pork products, but there are clear distinctions:
Iberian lomo vs. Iberian lomito
Although both come from the Iberian pig and share similar seasoning and curing processes, they come from different parts of the animal:
- Iberian lomo: Cut from the loin muscle, it’s a larger, elongated piece. At Museo del Jamón, we offer a variety of Iberian lomos to suit every taste:
- Lomo Ibérico Cebo Campo Guijuelo (1.4 kg): From free-range pigs fed a natural diet of grains and grasses. It stands out for its balanced flavor and tender texture.
- Lomo Ibérico Bellota Campaña Guijuelo (1.3 kg): Made from pigs fed exclusively on acorns during the montanera season. Deep flavor and exceptional texture.
- Lomo embuchado (1.6 kg): Made with carefully selected meat, this cured lomo offers a tender texture and well-rounded flavor profile.
- Iberian lomito: Also known as presa ibérica, this is a smaller cut located between the shoulder and the neck, offering a more intense flavor due to higher fat marbling.
Iberian lomo vs. caña de lomo
“Caña de lomo” is simply another term for cured lomo—both refer to the same product.
Nutritional benefits of Iberian lomo
In addition to its delicious taste, Iberian lomo offers great nutritional value:
- High protein content: About 33g of protein per 100g, ideal for muscle development and recovery.
- Healthy fats: Around 15g of fat per 100g, mostly monounsaturated fats similar to those in olive oil, beneficial for heart health.
- Rich in vitamins and minerals: A good source of B vitamins (especially B1 and B3), as well as iron, zinc, and phosphorus—important for overall bodily function.
How to enjoy Iberian lomo to the fullest
To fully appreciate the qualities of Iberian lomo, follow these tips:
- Serving temperature: Serve at room temperature to enhance its aroma and flavor.
- Proper slicing: Use a sharp knife to cut thin, even slices.
- Pairing: Enjoy with a young red wine or a dry sherry to enhance its nuances.
- Storage: Keep in a cool, dry place. Once opened, wrap in wax paper or vacuum-seal to preserve freshness.
Visit us at our locations in Madrid and discover the variety of Iberian products we offer.
