NOTE: The size of Lomito varies. The final price will be based on the exact weight. Lomito weighs an average of 0.75 lbs at a per pound price of $92.00. The final price will be about $69.00.
Lomito Ibérico is a delicious dry-cured meat from the Ibérico pig. Three months of curing produce an intense red color and a full deep flavor. Lomito is cured in garlic and oregano and should be sliced thinly and served with good bread and a glass of fine wine.
Like the larger lomo embuchado, lomito is a whole cut of premium pork, packed in a casing and carefully cured for months. The main difference is that lomito lacks the pungent smoky flavor lent by smoked paprika. Instead subtle garlic and ham flavors come to the fore. While we love lomo, a recent tasting of lomito at La Tienda proved lomito to be a favorite as well. Think of it as the difference between chorizo and salchichón, with paprika being the main difference.
This lomito is made from free range Ibérico pigs. Because they did not eat acorns, the are not categorized as the top grade 'bellota' (a word that means 'acorn'). But the free-range lifestyle eating grasses and herbs makes for an amazing cured meat.
COVAP is a cooperative of 15,000 farmers and ranchers in the beautiful Valle de Pedroches. This valley was called Fahs al- Ballut by the Moorish rulers of ancient Spain, meaning "Valley of the Acorns". COVAP continues the tradition of sustainable, free range agriculture that has been practiced here for thousands of years.
To our knowledge, their combined herd is the largest group of free range pigs in the world. They share the 'dehesa' with sheep, goats and pigs, all sharing space on this pastoral paradise.