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Gran Reserva Spanish Loin - 1/2 half piece | Enrique Tomás ©

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  • Gran Reserva

  • Food: Feed + Cereals

  • May contain traces of milk protein and soy protein.

The loin is a sausage obtained from a whole piece of meat marinated with different spices and sausage, ie placed inside a natural pork casing and then proceed to cure. In this case, the half piece of Lomo Gran Reserva of between 550 -650 grams comes from a white pig, from the same pig from which the famous Gran Reserva ham is obtained. Take advantage of this practical presentation, preserved in a vacuum to protect its aromas, flavours and maximum quality, and take home a product full of tradition within Spanish gastronomy.

  • Delivery in 24-48 hours on the peninsula

  • Returns in 7 days from receipt of the product

Gran Reserva Spanish Loin - 1/2 half piece | Enrique Tomás ©
Lomo Gran Reserva - media pieza| Enrique Tomás © Lomo 13.02
Lomo Gran Reserva - media pieza| Enrique Tomás © Lomo 13.02
comprar Lomo Gran Reserva - media pieza| Enrique Tomás ©


Lomo: the King of cured meats

As the common saying goes, "every part of the pig is used up" and without a doubt, the loin of pork is one of the noblest products obtained from the pig. This delicious sausage is a delicacy that is usually not missing on the table during special occasions and one of the indispensable components of a good Christmas hamper. 

The sausage known as lomo is made from salt-cured pork loin, but unlike pork legs, which are also salt-cured, it is seasoned with garlic, oregano and paprika.  The loin is "stuffed" into a pig's intestine for dry curing.

Gran Reserva cured meats

At Enrique Tomás we offer you an extraordinary range of Gran Reserva products that have a mild flavour and represent the first step in quality of our variety of cured products. 

The lomo can be made from white pig and Iberian pig. In this case we have prepared for your enjoyment a wonderful cured meats with the  lomo (loin) of white pigs of our region fed with feed and cereals, which gives it a slightly salty taste perfect for snacking on any occasion.

Spanish cured meats

The Spanish gastronomy is world famous and its sausages, together with the Jamón Ibérico, are one of the protagonists of this popularity. Each region and town has its own products and, above all, the traditional preparation and local flavours are valued: chorizos, fuet, salchichón, chistorra and other wonders that many of us could not do without. 

When we speak of cured meats we refer to a processing technique, therefore, what is known as cold meat is not sausage, nor can our beloved jamón be considered as such. To make a good sausage you need meat from different parts of the pig (lean areas and fat) and seasonings that can vary according to each cook and/or product to be prepared. Once all the ingredients have been combined, the mixture is stuffed into a natural or artificial casing, as the case may be, and allowed to cure for as long as it needs to acquire its colour, flavour and texture.


Nutritional information (per 100g of product):

  • Energy value (KJ/kcal): 1050KJ / 250kcal
  • Fat: 11,05g
    • of which saturated fatty acids: 4.05g
  • Carbohydrates: 0,5g
    • of which sugars: 0.25g
  • .
  • Proteins: 37,2g
  • Salt: 3.95g
  • GMO (Genetically Modified Origin)



    Keep refrigerated between 3 - 8ºC. Necessary to maintain the organoleptic and microbiological qualities of the product. Once opened, keep refrigerated for a maximum of 3 days.



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    • BREED

      • Gran Reserva

      Food: Feed + Cereals

    • FORMAT

      Whole piece




      May contain traces of milk protein and soy protein.