Lomo

Lomo: The Lomo or loin is one of the noblest parts of the Iberian pork. It is defined by its marbled and pink color, its juicy and subtle texture, accomplished by the careful seasoning and slow drying. This delicate meat is taken from the parts next to the spine and backbones, placed underneath the ribs. The loin, free of grease, is maintained in cold temperature (0 to 2ºC) during some 24 to 48 hours, before it is mixed with spices and marinated during several days.