Collection: SPANISH LOMO

At Enrique Tomás we know that cured meats are an important part of our gastronomy, which is why we put the same care in their selection as in our star product, Our Iberian loin comes from the best Iberian pigs, produced from one of the most noble pieces of this animal, located in the dorsal part, an area that combines the practically total absence of external fat with the interior marbling typical of the Iberian breed.

For its part, our Gran Reserva presentation is made from white pig, the same one that gives rise to Gran Reserva or serrano ham, being the first step of quality of this product, with a slightly salty flavor that makes it ideal for sandwiches, snack or for any occasion.

Although each cook has his or her recipe for lomo, traditionally the marinade to make this cured meat includes paprika, oregano, salt, garlic and a splash of olive oil, ingredients that give it its characteristic flavor. The piece will remain in that marinade for a couple of days and at the end of the process it will be stuffed into the natural case of the animal itself, hence why it is commonly called stuffed lomo.