{"product_id":"lomo-iberico","title":"The Great Loin of the South","description":"\u003cp class=\"p1\"\u003eLomo ibérico de bellota is the rear section of the loin (Longissimus dorsi) of the acorn-fed Iberian\u0026nbsp;pig — leaner than lomito, longer-cured, denser in muscle, with a more concentrated paprika-and-\u0026nbsp;pork register. Jamones Asle builds the cure on sea salt, pimentón, dextrosa, especias, and traditional\u0026nbsp;preservatives; ascorbic acid and ascorbate stabilise the colour. The exterior is the canonical paprika-\u0026nbsp;vermilion crust; the interior is a deep ruby-crimson, more uniform than the marbled lomito, with fine\u0026nbsp;fat veining throughout. Sliced thin, the meat is structural and savoury — smoked paprika dominant,\u0026nbsp;pork umami long, nutty acorn-fed fat softer but still present, salt-cure tang clean. Where The Fine\u0026nbsp;Loin is the more luxurious, melting cut, The Great Loin is the more architectural — the cured pork\u0026nbsp;that holds its line on a board, sliced for a tabla, served with a wedge of Manchego and a glass of\u0026nbsp;Tempranillo.\u003c\/p\u003e","brand":"zales-and-rego","offers":[{"title":"Default Title","offer_id":57142610723199,"sku":"CH-1204","price":16.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/9439\/8847\/files\/el-lomo-mayor-del-sur.png?v=1777969652","url":"https:\/\/www.zalesrego.com\/en\/products\/lomo-iberico","provider":"Zales \u0026 Rego","version":"1.0","type":"link"}