Delivery to: Metro Manila
FREE DELIVERY STARTS AT PHP 3000
Delivery to: Metro Manila

Señorio de Montanera Lomito (Presa) Iberico 100g

An Iberian Secret Cut

PHP 1,095.00
1
2 servings
ADD TO BASKET
Delivery in 2 days
(Thursday Mar 21 , 2024)
Add to Wishlist
ORDER BEFORE 01:00 PM - TOMORROW
DELIVERS Metro Manila - in 2 days (Thursday Mar 21 , 2024)
For other areas, please change your delivery area at the top left of the page
PAYMENT CREDIT CARD, PAYPAL, BANK TRANSFER, GCASH
The lomito is a fatty cured cut of meat with an especially refined flavor, little known to all but Iberian pig afficionados. Señorio de Montanera gets theirs from famed jamón ibérico hotspot Extremadura, Spain.

TASTING NOTES FROM THE CURATOR

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.

PREPARATION OR PAIRINGS

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.

A DELICACY OF FAT AND MUSCLE

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.

Storage Instructions

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.

Pairs Perfectly with

Cantalapiedra Cantayano

Cantalapiedra Cantayano

PHP 1,080.00

Fast Shop

Nationwide Vivino 4.0
Cantalapiedra Chivitero

Cantalapiedra Chivitero

PHP 1,980.00

Fast Shop

Nationwide Vivino 4.1
Pandolfi Larkün Riesling

Pandolfi Larkün Riesling

PHP 1,035.00

Fast Shop

Nationwide Vivino 3.5
Soalheiro Mineral Rosé

Soalheiro Mineral Rosé

PHP 1,200.00

Fast Shop

Nationwide Vivino 4.1

Related Products