Señorio de Montanera Lomito (Presa) Iberico 100g

Lomito comes from the fat-rich presa (shoulder area) of the Iberian pig. It is is marinated with salt, garlic, and paprika locally grown in the Extremadura commune of La Vera before being stuffed into gut casing. Unlike jamón ibérico, its curing and drying time lasts only a total of 90 days after seasoning, and the resultant meat has a reddish, almost burgundy or garnet tone to the meat. Within this period, it loses most, but not all, of its fat layer. What remains is a juicy, almost creamy cut of meat with tasting notes of acorn and hazelnut, and an intense, sweet-earthy aroma.

The lomito should be served at room temperature. With its exquisitely refined flavor, it requires no companion as a tapas—no butter, cheese, or even a drizzle of oil. A bit of bread is, of course, the exception.

This Spanish cured meat calls for a Fino sherry, a Tempranillo, or even a Manzanilla to complement its rich flavor. A sweet Banyuls has the aroma and intensity to stand alongside it. And because this cut comes from the famed pata negra, we’d be remiss if we didn’t suggest having it with bubbly—perhaps our Duval-Leroy Brut Reserve Champagne.

We cannot stress enough what a special treat the lomito is. The presa is located in the shoulder and neck area, above the tenderloin and next to the paleta—almost exclusively found in the plump Iberian hogs of the dehesas. It gets its tenderness and intense acorn-and-hazelnut flavor from the permeation of fat in the muscle layer of the meat. A cut of presa tends to be so red in color, it is mistaken for beef. It can be found fresh only from November to February or early March. The rest of the year, of course, you can find it as a wonderfully spiced lomito.

Vacuum-sealed packs of hand-carved cured meats can last up to five months in the refrigerator (never the freezer). Once the pack is opened, they’re best enjoyed within the day.