Iberico Pork Boneless Half Loin Lomo | ±1.3kg

Iberico Half Loin Lomo - Roast Whole or Cut Medallions

±1.3kg, boneless. Serves 5 to 6. Defrost 24 hours.

1. Defrost
Move the pack from freezer to fridge. Leave it in its packaging, on a plate. Allow 24 hours. Cook within 3 days of defrosting. Do not refreeze.

2. Know what you are working with
The lomo is the leanest cut on the animal. It has none of the marbling of the secreto or the collar, so it is the one Iberico cut that punishes overcooking. Everything below is built around that.

Method A - Roast whole

3. Salt all over and leave uncovered on a rack in the fridge for a few hours. Out of the fridge 45 minutes before cooking. Tie it at 4cm intervals so it holds an even thickness.

4. Brown it hard on all sides in a hot pan with a little olive oil, then roast at 180°C for 25 to 30 minutes.

5. Pull at 63°C, still faintly pink. Rest 15 minutes, remove the string and carve at 1cm.

Method B - Medallions

3. Cut across the loin at 3cm. Temper 30 minutes, pat dry and salt just before cooking.

4. Hot pan with olive oil, 2 to 2½ minutes a side. Being lean, this cut needs fat in the pan rather than relying on its own.

5. Pull at 63°C. Rest 5 minutes and serve.

Give it a sauce. With little fat of its own, the lomo takes one better than any other cut here. Sherry and mustard, apple, or a simple pan sauce made with the resting juices.

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 24 hours.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0–4°C and cook within 3 days.
Do not refreeze once thawed.