If the ham is the king, the Fermin 100% Iberico Acorn-Fed Loin (Lomo) is the sophisticated prince. This is the whole muscle loin of the same acorn-fed pigs, cured with sea salt and a touch of pimentón (Spanish paprika). Unlike the ham, which is marbled throughout, the Iberico Lomo is incredibly lean but exceptionally tender. It has a smoky, floral aroma and a firm, silky texture that feels like velvet. This is the best lean Spanish salumi for the host who wants high-intensity flavor without the heavy fat of a shoulder or leg. It’s the "connoisseur's choice"—often preferred by Spaniards themselves for its clean, concentrated taste of the acorn forests. It’s a premium deli meat that looks beautiful on a plate, with its bright orange-red exterior and deep purple-red interior. The Recipes Recipe #1: Lomo & Goat Cheese Stuffed Mushrooms Finely dice a small amount of Fermin Iberico Lomo and mix with creamy goat cheese and thyme. Stuff into mushroom caps and roast until the mushrooms are tender. The smoky loin seasons the cheese from within, making for a gourmet party snack that feels very high-end. Recipe #2: Spanish "Mountain" Pasta Toss linguine with garlic, olive oil, parsley, and thin ribbons of Iberico Lomo. The heat of the pasta softens the lean meat, releasing the pimentón into the oil. It’s a quick, elegant dinner that brings the flavors of the Spanish highlands to your kitchen table. The Appetizers Appetizer #1: Lomo & Quince Tartlets Place a small slice of Iberico Lomo in a mini tart shell with a dollop of quince paste. The smoky-sweet-savory balance is a sophisticated flavor profile for a festive cocktail hour. Appetizer #2: Simple Lomo & Olive Tapas Arrange thin slices of Lomo on a board with high-quality Manzanilla olives. It’s an effortless, low-carb snack that encourages guests to sip sherry and chat. Ingredients: 100% Iberico acorn-fed loin, salt, pimento, garlic. Size: 2 oz vacuum packed (57 grams) each (Pack of 2) Origin: Spain
