Iberico Pork Boneless Half Loin Lomo
Iberico Pork Boneless Half Loin is found between the shoulder and back legs of Iberico Pata Negra Pigs. One of the leanest and tender cuts. Known as the “Wagyu of Pork” the meat has a beautiful marble of fat running through it providing a delectable taste with each morsel.
Containing around 5 slices per ±240g pack, this is a very simple no-fuss product for your midweek supper. Simply fried off in a pan, or cut into strips and stir-fried, adding that beautiful creamy and smoother flavour with more texture than that of other cuts of the Iberican Pork.
Watch our in house team cut the loin into half-inch steaks, season with Maldon salt, pepper and a Morrocan spiced oil. Fry off in a hot flat frying pan on each side for 1 minute and a half, or till the meat has a golden-brown crust. Transfer to a preheated oven at 180 for 2-3 minutes. After remove from the oven and slice diagonally through, where you will see the grain of the meat and also a slightly pink colour to the meat still. Enjoy with oven roasted vine tomatoes, sautéed wild mushrooms and a warm garlic and lemon dressing.