What is lomo Ibérico and how does it differ from other cured meats?

Lomo Ibérico is a traditional Spanish cured meat made from Ibérico pork loin. It differs from other cured meats due to its preparation process, which involves marinating the meat with spices and then curing it under controlled temperature and humidity conditions.

What are the differences between lomo Ibérico and other types of cured pork loin?

The main difference between 100% Ibérico acorn-fed lomo and other cured pork loins lies in the origin of the meat. The 100% Ibérico acorn-fed lomo is made from meat of Ibérico pigs raised in the Iberian Peninsula and fed on acorns during the montanera season, influencing its distinctive flavour and quality.

Where does lomo Ibérico come from?

Lomo Ibérico comes from Ibérico pigs, a native breed of the Iberian Peninsula, mainly from regions in Spain and Portugal. These pigs are raised in dehesas and are characterized by their acorn-based diet during the montanera season, contributing to the distinctive quality and flavour of their meat.