Dehesas Reunidas Lomo 100% Ibérico de Bellota

Lomo deserves its own place on a Spanish charcuterie board. It is cured loin rather than leg, cut into tidy rounds that show the meat's fine marbling. Dehesas Reunidas makes this lomo from 100% Ibérico de bellota pork. The result is rich and savoury, yet the lean shape of the loin keeps each slice distinct. There is substance in the bite and a gentle softness from the fat running through it. It is the kind of cured meat that rewards a moment's attention before you reach for the next slice.

The two formats suit different tables. Open the approximately 100g sliced pack when friends arrive and arrange the pieces loosely on a plate. Choose the slab if you enjoy cutting each serving yourself: use a sharp knife and slice thinly across the loin. Bring the portion you plan to eat out of the refrigerator shortly before serving, following the pack's handling instructions. Keep the accompaniments restrained, and the cured pork's character remains clear. If you know Ibérico mainly through jamón, lomo is a delicious way to explore another cut.

• For tapas: Lay the slices beside toasted bread rubbed with ripe tomato and a little Bodega Nekeas Arbequina extra virgin olive oil. The juicy tomato cuts through the lomo's savoury depth without covering it up.
• For a fuller board: Add wedges of Mons Selection Manchego, a few almonds and green olives. The cheese brings creaminess; the olives add a bright, salty pause between slices. Put the lomo on the board just before serving so the slices stay inviting rather than drying out.
• For a glass alongside: Try a dry fino sherry or a medium-bodied Spanish red. Pour modestly and let the food lead. If wine is not on the table, sparkling water with a squeeze of lemon works nicely too.

These are serving suggestions; the bread, cheese, olives and drinks are sold separately.

The word dehesa names the open, oak-dotted landscape associated with Ibérico pig rearing. Dehesas Reunidas is based in Belmez, Córdoba, and traces its livestock roots to 1855. Its present-day company describes work that spans the care of its animals and the making of its cured products. That long view helps explain why a simple plate of lomo can carry a story beyond the appetiser course.

The loin is a different cut from the leg used for jamón. Curing turns it into a sliceable speciality with its own shape and texture, ready for an unhurried aperitif or the centre of a small supper. There is no need for an elaborate recipe here. A board, a knife, and two or three thoughtful companions are enough to make this Spanish tradition feel at home at your table.

Keep refrigerated. After opening, wrap the remaining portion well and follow the pack's storage directions and use-by date. For the slab, cover the cut surface and slice only what you plan to serve.