Pork Loin / Lomo
Lomo or pork loin is the porcine equivalent of the beef tenderloin, or fillet - the highest quality piece of meat on the animal. Pork loin, unlike chorizo or salami, is cured as the one long piece rather than being chopped and slice. This means it is the most treasured cured meat on the Spanish market demonstrating sublime intramuscular fat and unique tenderness. The lomo ibérico bellota sits as the unrivalled leader in the stunningly flavoursome world that is embutidos.