❦ Curated

El Lomo Fino

100% Ibérico Acorn-Fed Lomito

€17.90

The fattier cabecero cut of the Ibérico loin, hand-rubbed with pimentón and dry-aged until it's softer and juicier than standard lomo.

Origin España

Producer Jamones Asle

Volume 100 g

Appearance

Deep crimson interior with luminous fat marbling; vermilion paprika exterior

Aroma

Oak-smoked paprika, sweet pork, nutty acorn fat

Taste · Primary

Sweet smoked paprika, nut-buttery acorn-fed pork

Taste · Secondary

Sweet pork umami, gentle lactic-cured tang

Texture

Firmer than jamón but softer than lomo entero; juicy and melting

Finish

Long, smoky-sweet, with a sustained nutty fat resonance

FROM OUR TABLELa pacienciaOrganic Cured Manchego DOP

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.

The Producer

Jamones Asle - España

Jamón ibérico de bellota sits at the apex of cured-pork production, and Jamones Asle is the Spanish house behind it. The pig is the cerdo ibérico, the black-hoofed pata negra breed that has roamed the dehesa, the oak savannah of western Spain, for at least three millennia. During the montanera, October to February, the animal feeds exclusively on acorns and pasture grasses. After slaughter the leg is salted, washed and aged in temperature-controlled secaderos and natural bodegas for at least three years, often longer for the bellota grade. Jamones Asle applies the same patience to loin cuts and, more unusually, to Wagyu beef cecina.

Breed Cerdo ibérico, pata negra

Feed Acorn and pasture, montanera season

Ageing 3+ years in secadero and bodega

Range Ham, loin cuts, Wagyu cecina

The Process

The fattier cut. Hand-rubbed. Slow-aged.

The cabecero carries more intramuscular fat and connective tissue than the rear loin, and during a long cure that collagen breaks down into gelatin, softening the texture. Jamones Asle hand-rubs it with sea salt and pimentón, sugar folded into the cure, and dry-ages it until the paprika forms a vermilion crust over a crimson, marbled interior.

Cut Cabecero, neck-shoulder loin

Cure Sea salt, pimentón, hand-rubbed

Texture Softer, juicier than standard lomo

Ageing Secadero and bodega, dry-aged

“The fattier cut isn't a compromise. It's the one we'd choose first.”

Jamones Asle · España