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Iberico Pork Boneless Half Loin Lomo

Regular price
£30.00
Regular price
Sale price
£30.00
Tax included.
Weight
  • FROZEN

Product Description
  • Pata Negra breed
  • Reared in the Iberian Peninsula, Spain 
  • Pack contains 1 piece
  • ±1.2kg; £25/kg
  • Frozen
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 leanest 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. 
Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.

Delivery

Weekday FREE on orders over £50 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)
Same Day Delivery (London only) COMING SOON
Iberico Pork Boneless Half Loin Lomo
Iberico Pork Boneless Half Loin Lomo

  • Spain

The Iberian Peninsula of Spain, is a land of rich history and stunning natural beauty. Here, amidst rolling hills, ancient forests, and sun-drenched plains, lies the home of the renowned Iberico Pork. In the extensive oak forests, known as “dehesas”, the Pata Negra pigs are allowed to roam freely, feasting on acorns and other natural vegetation, which contributes to the unique flavour and marbling of the meat.

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