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50% Iberian Cebo de Campo Lomo – Marcial Castro, made from Iberian pork loin. The piece is seasoned with Pimentón de La Vera, salt, oregano and garlic, then naturally cured in Guijuelo for at least three months.
50% Iberian Cebo de Campo Lomo – Marcial Castro, made from Iberian pork loin. The piece is seasoned with Pimentón de La Vera, salt, oregano and garlic, then naturally cured in Guijuelo for at least three months.
Best enjoyed thinly sliced and served at room temperature
Discover the 50% Iberian Cebo de Campo Lomo from Marcial Castro, made in Guijuelo from a carefully selected piece of Iberian pork loin. Traditionally seasoned with Pimentón de La Vera, salt, oregano and garlic, it is then naturally cured in Marcial Castro's curing rooms in Guijuelo for at least three months.
Lomo refers to the loin of the pig. It is a muscle cut particularly well suited to the production of cured charcuterie. At Marcial Castro, the piece is prepared according to a traditional recipe and then naturally dried in the climatic conditions of Guijuelo.
The result is a lomo with a firm, even texture, which can simply be enjoyed thinly sliced, as an appetiser or as part of an Iberian charcuterie board.
This lomo is made from pork with 50% Iberian breed genetics. The “50% Iberian” designation corresponds to the Iberian genetic percentage defined by Spanish regulations for Iberian products.
The Cebo de Campo category refers to pigs raised under conditions allowing access to natural outdoor resources, with a diet based mainly on cereals and legumes.
After the piece has been selected, Marcial Castro prepares the lomo using a recipe made with Pimentón de La Vera, salt, oregano and a light touch of garlic.
The paprika coats the piece and gives it its characteristic colour, while the spices complement the natural flavour of the meat without masking it.
"El Adobo": Pimentón de La Vera, salt, oregano and garlic
After seasoning, the lomo is hung in the natural curing rooms of Marcial Castro in Guijuelo. It is cured there for at least three months, under the natural conditions of this area of the province of Salamanca.
This drying period allows the piece to gradually lose some of its moisture and develop its texture and aromas.
Once dried and cured, the lomo generally weighs around 1.2 to 1.3 kg as a whole piece.
Half lomo, approximately 500 to 600 g
Whole Cebo de Campo lomos
We also offer the lomo as a half piece of approximately 500 to 600 g. This format is particularly convenient for discovering the product or enjoying it gradually.
The 50% Iberian Cebo de Campo Lomo and the future 100% Iberian Bellota Lomo belong to two different categories of Iberian products.
Cebo de Campo comes from pigs raised with outdoor access and able to benefit from natural resources in their surroundings, with a diet based mainly on cereals and legumes. 100% Iberian Bellota, on the other hand, comes from purebred Iberian pigs raised under the specific conditions of the montanera and fed mainly on acorns and natural resources from the dehesa.
These differences in origin, genetics, rearing and feeding give each lomo its own profile. The 50% Iberian Cebo de Campo Lomo from Marcial Castro offers an opportunity to discover the expertise of the Marcial family around an emblematic cut of Iberian charcuterie, naturally made and cured in Guijuelo.
Lomo is best enjoyed thinly sliced
Based in Guijuelo, in the province of Salamanca, Marcial Castro has maintained its expertise in the production of Iberian products for several generations. For its lomos, the company combines carefully selected cuts, traditional seasoning and natural curing in Guijuelo.
The result is an easy-to-serve product that naturally takes its place on a Spanish charcuterie board, accompanied by bread and extra virgin olive oil, or simply enjoyed on its own.
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