When 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.