❦ Curated

El Lomo Mayor

100% Ibérico Acorn-Fed Lomo

€16.90

The leaner rear-loin cut, cured longer with sea salt and pimentón until it holds a firm, architectural line, built for the board rather than the melt.

Origin España

Producer Jamones Asle

Volume 100 g

Appearance

Deep ruby-crimson interior with fine fat veining; vermilion paprika exterior

Aroma

Oak-smoked paprika, dry-aged pork, soft acorn fat

Taste · Primary

Concentrated smoked paprika and dry-aged pork umami

Taste · Secondary

Salt-cured tang, faint nut, soft spice

Texture

Firm-tender slice, denser than the neck-shoulder cut, holds geometry on the board

Finish

Long, savoury-smoky, with a clean salt-pepper close

FROM OUR TABLELa Mimosa 1925Orange & Cava Marmalade

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.

Jamones 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.

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

Leaner cut. Longer cure. Firmer line.

The rear loin carries less intramuscular fat than the neck-shoulder cut, so it cures longer to reach the same depth of flavour. Sea salt and pimentón form the base of the cure, with the paprika binding into a vermilion crust as it dries. What comes out is denser and more architectural than the softer cuts, built to hold its shape when it's sliced for a board.

Cut Rear loin, leaner

Cure Sea salt, pimentón

Ageing Longer cure than the neck-shoulder cut

Texture Firm, holds geometry on the board

“Some cuts melt. This one holds its line, and that's exactly the point.”

Jamones Asle · España