Iberian loin (lomo ibérico in Spanish) is one of the finest cuts from the Iberian pig. It’s a lean muscle that runs along the spine, known for its natural marbling and tender texture. Cured using a traditional blend of sea salt, paprika, garlic, and other spices, it offers a deep, rich flavour with subtle smoky and nutty notes. This delicacy is part of Spain’s top-tier charcuterie, often less fatty than jamón but equally delicious. How to Serve This Jamonteno Iberian Loin is perfect as part of a charcuterie board or tapas plate: Serve with crusty bread or artisan crackers Pair with young red wines (e.g. Tempranillo, Rioja) or dry white wines Great alongside Manchego cheese, olives, or almonds Key Features Naturally marbled, tender texture Rich, savoury flavour with hints of paprika High in protein and healthy fats Ready to eat
