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 two ±150g steaks per pack, it has a stunning layer of fat covering the top of the muscle. When roasted it turns a beautiful nutty golden brown. The loin has a creamier 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.