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

£38.00
£38.00
£38.00
Tax included.
Weight

  • FROZEN

Product Description
  • Pata Negra breed
  • Reared in the Iberian Peninsula, Spain
  • Pack contains 1 piece
  • ±1.3kg, £30.77/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.
How to prepare your boneless half loin lomo

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)

Weekdays FREE on orders over £60 (£5.95 on smaller orders)
Saturdays FREE on orders over £80 (£9.95 on smaller orders)


Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namly DPD.

We aim to deliver all orders, excluding the Highlands (details above), via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
For Scotland, we aim to deliver your orders via DPD 48-hour service.
iberico pork boneless loin lomo
iberico pork boneless 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 dehesa, 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.