Iberico Lomo
– Iberico Loin –

The best Iberico Lomo

Cured pork Iberico Loins and Presa Iberica from acorn-fed 100% Iberian pigs raised in our oak forests. Artisan elaboration with the ancient recipe of the traditional slaughterhouses in Extremadura. The veining of its meat gives it an extraordinary aroma, texture and juiciness.

Acorn-fed 100% iberico lomo

The purest Iberico flavour

Most of the benefits of eating Iberico cured pork loin arise from the excellent quality of the raw material of the pure Iberian breed. High in oleic acid, if eaten in moderation as part of a balanced and healthy diet, acorn-fed 100% Iberico cured pork loin provides great health benefits.

One of the main reasons for eating Iberico cured pork loin is that it provides a unique sensory experience, mainly in terms of texture, succulence, flavour and aroma.  The Señorío de Montanera 100% Iberico cured pork loin is produced using traditional methods right after the montanera fattening period, to enhance that characteristic acorn flavour that fully brings out the quality of this gourmet product. Attached to one end of the piece is the black seal of the Iberian standard that identifies it as a 100% acorn-fed Iberico cured pork loin.

How do you eat acorn-fed Iberico cured pork loin to enjoy its full flavour? Although many recipes include cured Iberico products in their list of ingredients, this gourmet product is usually eaten in thin slices or accompanied by a good wine and cheese to achieve that perfect pairing.

Due to the popularity of Iberico pork tenderloin in fine dining, in recent times this cut of meat has almost exclusively been consumed fresh. However, in certain areas from the south of Extremadura it was also traditionally consumed in cured form.

The Iberico cured pork tenderloin is one of Señorío de Montanera’s most innovative and exclusive products, thanks to an R&D&I project aimed at recovering forgotten recipes from Extremadura.

This exquisite select piece of Iberico cured pork is characterised by its pure, uniform flesh, which contains practically no fat at all. Its production follows the pig-slaughtering tradition of this region, with a technique similar to that of the Lomo Doblado. By encasing two pieces, we achieve a larger diameter that is packed with natural flavours and an unbeatable succulence that is sure to make an impact! This exclusive Señorío de Montanera cured sausage stands out for its high nutritional value, rich in protein and very low in fat, which makes it a healthy gourmet product, perfect for any type of diet.

Whether fresh or cured, the Iberico pork tenderloin is a highly versatile piece, perfect for all kinds of recipes thanks to the quality of its meat and nutritional qualities. Our online store includes various simple and delicious recipes with acorn-fed Iberico pork tenderloin, to help you make the most of this gourmet cut.

The acorn-fed Iberico presa pork loin is one of the most exquisite products of the Iberian pig. This is one of the parts of the pig that gets the most physical exercise during the montanera season. The exercise that the Iberian pig gets in the wild of the dehesa pastures gives this cut an unrivalled succulence and enriches the quality of its meat. Thanks to its exceptional flavour, texture and aroma, the price per kilo of Iberico presa pork is one of the few that exceeds that of top-quality acorn-fed 100% Iberico ham.

Señorío de Montanera’s acorn-fed Iberico presa pork stands out for the marbled appearance of its meat, perfectly sculpted with delicious infiltrated fat. Its flavour is round and intense, with persistent notes of acorn on the palate. In Extremadura, the Iberico presa pork is traditionally known as “Lomito”. The name comes from the fact that it is located at the top of the shoulder, just before the loin (lomo), and therefore shares similarities in shape and composition with this piece.

The Iberico presa pork is one of the best-selling products at the Señorío de Montanera online store. It is a very exclusive cut with limited production, and is therefore often out of stock at times of high demand, such as Christmas.

Another of the most exclusive Iberico pork products is Coppa, traditionally called cabecero de lomo ibérico de bellota. The new name for this product from Extremadura comes from its Italian counterpart, coppa, (which is usually made with white pork meat), thus adding an innovative touch to the traditional recipe.

This exquisite meat comes from the the upper part of the pig, more specifically the part surrounding the Iberico presa pork loin. Its exceptional flavour and texture that melts in the mouth and fills the palate with nuances comes from quality of the pure Iberian breed.

The marbled appearance of the coppa is even more pronounced than in other Iberico pork cuts, even the Iberico presa pork loin. That is one of the key differences between Iberico pork loin and cabecero, the latter being marbled with infiltrated fat that gives it a completely different texture. In addition, the acorn-fed Iberico coppa weighs between 350-450 g and requires a curing period of 60 to 90 days; while the acorn-fed Iberico pork loin weighs between 850 and 1,450 g and needs a curing period of between 90 and 180 days, depending on the diameter of the piece.

Based on the traditional production of acorn-fed Iberico pork loin, Señorío de Montanera has gone one step further towards the development of more natural and sustainable food. Our organic acorn-fed Iberico pork loin comes from organic farming and livestock based on 100% natural resources to help preserve the environment.

One of the main reasons for eating organic pork loin is its effects on our health and the environment. Organic livestock farming helps protect natural surroundings based on the rational use of natural resources and avoids the use of chemicals across all processes. Señorío de Montanera further limits livestock density in its organic pastures, more than 4 hectares of land per organic pig (equivalent to almost 6 times the size of the Santiago Bernabéu football stadium) in order to minimise the impact on the environment. Thanks to its completely traditional and natural production, the end result is a 100% natural product, free from additives and artificial preservatives.

Labeled with the European Union organic seal, the eco pork loin reflects the purest values of the dehesa pastures and preserves all the flavour of Iberico products, as well as helping to maintain the sustainability of the dehesa.

Among the wide, exquisite range and unique flavours of Iberico products, carefully guarded by the traditions of our land, the acorn-fed Iberian Lomo Doblado (folded pork loin) is one of the greatest unheralded treasures of the gastronomy of Extremadura. Thanks to major research and development work, Señorío de Montanera managed to recover the recipe for the Extremadura lomo doblado, as it was made in the old pig slaughterhouses of the region. The result is a fine cured sausage with a flavour worthy of its international reputation.

To make the ‘lomo doblado’, the entire piece of acorn-fed Iberico pork loin is folded in half before the encasing, hence the name ‘doblado’. Visually, it has a very distinctive appearance, due to the thickness of the piece and the strings surrounding it. These strings are hand-tied one by one and play an essential role during the curing period.

You can buy lomo doblado online from the Señorío de Montanera store and it is one of the most sought-after products due to its unique gourmet flavour. A recent novelty is the acorn-fed Iberico lomo doblado in sliced format, thanks to the new protective atmosphere packaging that helps preserve the pure Iberico flavour as if it were freshly sliced.

The organic acorn-fed Iberico lomo doblado enhances the value of this culinary gem. Following arduous, exhaustive work to eliminate all allergens and artificial components, we have achieved a more natural product while maintaining the flavour of the most exquisite gourmet products.

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