Iberico Pork Boneless Half Loin Lomo
Iberico Pork Boneless Half Loin, or ‘Lomo’ in Spanish, is found between the shoulder and back legs of Spanish Pata Negra pigs. One of the most lean and tender cuts, this provides an outstanding roasting joint, perfect for your Sunday family meal. Simply roasted, or cut into smaller steaks it has a delicious layer of fat covering the top of the muscle. When roasted, it turns a beautiful, nutty golden-brown. The loin has a creamier, smoother flavour with more texture than other cuts of Iberian pork.
Watch our in-house team cut the loin into half-inch steaks and season with Maldon sea salt, pepper and a Moroccan harissa-spiced oil. Fry off the meat in a hot, flat, frying pan on each side for 1.5 minutes, or till it has a golden-brown crust. Transfer to a preheated oven at 180 degrees C for 2-3 minutes. Remove from the oven and slice diagonally through, where you will see a slightly pink colour and the grain of the meat. Enjoy with oven-roasted vine tomatoes, sautéed wild mushrooms, and a warm garlic and lemon dressing.
Enjoy with a cold glass of Cava.