{"product_id":"lomito-iberico","title":"The Fine Loin","description":"\u003cp class=\"p1\"\u003eThe lomito — also cabecero or cabecera de lomo — is the upper neck-shoulder portion of the\u0026nbsp;Longissimus dorsi, the front section of the loin where the muscle is supported by the cervical vertebrae\u0026nbsp;and where the animal’s slow-twitch labour is concentrated. Two anatomical features distinguish it\u0026nbsp;from the rear loin: notably more intramuscular fat, and slightly more collagenous connective tissue,\u0026nbsp;which during long curing breaks down to gelatin and gives the cured meat a softer, juicier mouthfeel.\u0026nbsp;The result is a sweeter, more melting, more luxurious slice than the standard lomo. Jamones Asle hand-\u0026nbsp;rubs the cabecero with sea salt and pimentón, with sugar in the cure, and dry-ages it through secadero\u0026nbsp;and bodega until the paprika cure has formed an orange-vermilion exterior crust and the interior has\u0026nbsp;settled into deep crimson, marbled with luminous nutty fat. The pimentón is the structural signature\u0026nbsp;— ñora peppers slow-dried over oak smoke for ten to fifteen days, binding to the surface fat and\u0026nbsp;lending Spanish cured pork its canonical sweet-smoke bass.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57142601875839,"sku":"CH-1203","price":17.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/el_lomo_fina.png?v=1777969706","url":"https:\/\/www.zalesrego.com\/en\/products\/lomito-iberico","provider":"Zales \u0026 Rego","version":"1.0","type":"link"}