Iberian Lomito sliced

When it is fresh, the lomito is known under the name of presa. Traditionally in Spain, the presa is steeped with paprika for a few hours before being stuffed into a casing. It is then aged in drying rooms for a period of 60 to 90 days, in order to become lomitos.

The Bellota-Bellota® lomito is prepared very differently. First of all, we certainly don’t use paprika during the steeping phase (adobado), and for two very simple reasons.

Firstly, since the presa is a very marbled muscle (more so than the lomo), this very creamy meat fully deserves to be enjoyed in and of itself.

Secondly, adding paprika has a tendency to make everything taste the same! Also, our lomitos are matured for a period of 6 to 9 months in large metallic latas.  Inside these latas, a semi-vacuum will have been created in order to allow the lomitos to take on flavours that are both gentle and complex, while retaining an incredibly flexible and tender texture.

Our lomitos are tender, flexible, tasty, subtle…