El Lomo Mayor

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Lomo ibérico de bellota is the rear section of the loin, leaner than the neck-shoulder cut, longer-cured, denser in muscle, with a more concentrated paprika-and-pork register. Jamo nes Asle builds the cure on sea salt, pimentón, dextrose, spices and traditional preservatives; ascorbic acid and ascorbate stabilise the colour. The exterior is the canonical paprika-vermilion crust; the interior is a deep ruby-crimson, more uniform than the fattier cut, with fine fat veining throughout. Where the softer cabecero cut is more luxurious and melting, this is the more architectural cut: cured pork that holds its line on a board. Show more