El Lomo Fino

Zales & Rego Verified independent store

→

The lomito, also cabecero or cabecera de lomo, is the upper neck-shoulder portion of the loin, where the muscle carries notably more intramuscular fat and slightly more collagenous connective tissue than the rear loin. During long curing that collagen breaks down to gelatin, giving the cured meat a softer, juicier mouthfeel than standard lomo. Jamones Asle hand-rubs the cabecero with sea salt and pimentón, with sugar in the cure, and dry-ages it through secadero and bodega until the paprika cure forms an orange-vermilion exterior crust over a deep crimson interior marbled with luminous nutty fat. Show more