Simon Martin - Lomo de Cebo Iberico - Lomo Filet -
Pieces cut

• Simon Martin - Lomo de Cebo Iberico - Lomo Filet - Pieces cut

The loin of the Iberian pig, the "lomo ibérico", is one of the finest products among the Iberian sausages. Although it resembles a salami in shape, it is an Iberian pork tenderloin that is marinated in a mixture of dried smoked paprika, oregano and garlic and then pulled into a natural casing before being air-dried for at least 5-6 months. The Iberian pig has an intense storage of fat in the muscle tissue, and the individual slices of lomo, which must be cut as thinly as possible, are not only very flavourful, but also have fine veins of fat running through them. Simon Martin is not only the producer of this lomo, but also the breeder of the pigs from which it comes, and thus retains absolute control over the entire process from rearing to drying. This is one of the reasons why his Lomo Ibérico is one of the best products of its kind in Spain.