• iberico pork boneless loin lomo
  • iberico pork boneless loin lomo
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Iberico Pork Boneless Half Loin Lomo | ±1.3kg

£40.00
£40.00
£40.00
Tax included.
Weight

ACORN-FED

FROZEN

At A Glance
  • Iberico Pork Boneless Half Loin Lomo
  • Pata Negra breed
  • Reared in the Iberian Peninsula, Spain
  • Pack contains 1 piece
  • ±1.3kg, £30.77/kg
  • Frozen
Description
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.

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.
Cooking instructions

Roast Ibérico Pork Loin

Ingredients
• 1.3 kg Ibérico pork boneless loin
• 2 tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp smoked paprika (optional)
• 2 sprigs fresh rosemary or thyme

⸻

Instructions

1. Thaw the meat
Place your frozen lomo in the fridge and let it thaw for a period of 24 to 30 hours.

2. Bring to room temperature
Take the pork out of the fridge 45 minutes before cooking so it cooks evenly.

3. Preheat the oven
Set to 160 °C (fan 140 °C).

4. Season the meat
Rub the loin all over with olive oil, salt, pepper, and paprika. Add rosemary or thyme if you like.

5. Sear on all sides
Heat a frying pan over medium-high heat.
Brown the pork on all sides, about 4–5 minutes total, until golden.

6. Roast gently
Transfer the pork to a roasting tray (fat side up).
Roast in the oven for 35–45 minutes, or until the internal temperature reaches 60–63 °C.

7. Rest before slicing
Remove from the oven and cover loosely with foil.
Let it rest for 10–15 minutes, the temperature will rise to about 65 °C.

8. Slice and serve
Cut thin slices across the grain.

Serve with roasted vegetables, mash, or a drizzle of olive oil or pan juices.

⸻

Tip

Ibérico pork is naturally marbled and tende, it’s best served slightly pink in the centre, not overcooked.
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £75 Express By End of Day (Tues-Sat)  FREE
 Orders under £75 Express By End of Day (Tues-Sat)  £8.50
 Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 12PM - Noon / by 1PM for Scotland  £22


Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
iberico pork boneless loin lomo
iberico pork boneless loin lomo

  • The Land of the Black Hoof

In the sun-baked plains and ancient oak forests of Spain's dehesa, the Pata Negra pig lives as it has for centuries, roaming freely, foraging on acorns, and taking its time. That unhurried life is exactly what makes Iberico pork extraordinary. The acorn diet infiltrates the fat itself, creating an intense, nutty depth of flavour that no other pork in the world can replicate.