Iberian Acorn-Fed Lomito – Marcial Castro

Lomito can develop deep, dark tones while retaining its distinctive marbling.

Iberian Acorn-Fed Lomito: an exceptional Iberian cured speciality

Marcial Castro Iberian Acorn-Fed Lomito is a distinctive speciality within the world of Iberian charcuterie. Similar in size to a small cured sausage, it is nevertheless made from a whole Iberian presa, one of the most prized cuts of Iberian pork.

The Iberian presa is located at the front of the loin, above the shoulder. It is characterised by fine, even marbling throughout the muscle, giving it a tender, melting texture. Before curing, its deep red colour can be reminiscent of beef; its shape can also evoke a duck breast, although the two cuts have quite different characteristics.

From presa to lomito

At Marcial Castro, the cut is prepared and seasoned before undergoing a slow curing process in the company's natural drying rooms in Guijuelo. During drying, the meat becomes more concentrated, develops a deep red colour with burgundy or purple tones, and gradually develops its aromas.

Lomito may be cured for around 120 days, although the curing time depends on its weight. Each piece is monitored individually.

The result is very different from lomo: lomito retains the structure and characteristics of the presa, while benefiting from the traditional expertise of Iberian charcuterie.

Marcial Castro's traditional recipe

Marcial Castro prepares its lomito according to a traditional recipe using La Vera paprika, salt, oregano and a touch of garlic. The seasoning complements the meat and contributes to the development of its aromas during curing.

The lomito is then placed in Marcial's natural drying rooms in Guijuelo, where it slowly develops until it reaches its characteristic aromatic balance and texture.

Natural curing in Guijuelo

Located at around 1,000 metres above sea level in the province of Salamanca, Guijuelo has a climate characterised by strong seasonal contrasts. Winters are cold, while summers are hot, with periods of very high temperatures. These seasonal variations are part of the natural environment in which Guijuelo's expertise in drying and curing Iberian products has developed.

Marcial Castro continues this tradition by combining traditional methods with its natural drying facilities.

Lomito is best enjoyed sliced thinly.

What does “de Bellota” mean?

The term de Bellota refers to the final stage of Iberian pig rearing in the dehesa, when the animals feed on acorns and the other natural resources available beneath the oak trees. This period is known as the montanera.

Under Spanish regulations, pigs destined for the Bellota category complete this stage without supplementary feed, feeding exclusively on acorns, grass and the other natural resources of the dehesa. The regulations also establish the conditions governing the montanera and the minimum length of time the animals must remain in the dehesa.

How to enjoy Iberian Acorn-Fed Lomito

Lomito is best enjoyed at room temperature and sliced very thinly. Its deep red colour, burgundy tones and firm yet melting texture allow the distinctive characteristics of the presa to be fully appreciated after curing.

It is a natural addition to an Iberian charcuterie board, alongside acorn-fed ham, chorizo or Iberian salchichón. It can also be enjoyed on its own, simply accompanied by bread.

Marcial Castro: the Guijuelo tradition

Iberian Acorn-Fed Lomito is made by Marcial Castro, a family business based in Guijuelo that has specialised in Iberian pork products for more than a century. Now in its fifth generation, the company continues a tradition based on carefully selected cuts, traditional recipes and natural curing.

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