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Marcial Castro 50% Iberian Cebo de Campo Lomo in an 80 g pack: Iberian pork loin seasoned with La Vera pimentón, garlic and oregano, naturally cured for at least three months in Guijuelo, in the province of Salamanca. It comes thinly sliced and vacuum-packed, ready to serve and enjoy.
Marcial cebo de campo lomo, thinly sliced
This pack contains the same product as our whole 50% Iberian cebo de campo lomo. Only the presentation changes: the lomo is thinly sliced, then the slices are laid out and vacuum-packed in an 80 g pack.
No knife or slicer needed: just open the pack to serve evenly cut lomo, at the ideal thickness for tasting.
Lomo is the pork loin: a lean, tender muscle that is particularly well suited to dry curing.
It comes from 50% Iberian pigs, the minimum share of Iberian breed set by Spanish regulations. The cebo de campo category refers to pigs raised with outdoor access and natural resources, fed mainly on cereals and legumes.
Marcial Castro seasons its lomos with a traditional recipe, el adobo: La Vera pimentón, salt, oregano and a touch of garlic. La Vera pimentón, smoked over oak wood, gives the lomo its red colour and a lightly smoky note without masking the flavour of the meat.
"El Adobo": La Vera pimentón, salt, oregano and garlic.
Once seasoned and cased, the lomo is hung in Marcial Castro's natural drying rooms for at least three months. It slowly loses moisture and develops a firm, even texture and clean aromas.
Guijuelo, south of Salamanca at around 1,000 metres above sea level, has long, cold, dry winters, ideal for this slow drying.
Take the pack out of the fridge 15 to 30 minutes before serving and open it a few minutes before tasting. At room temperature, the fat softens and the lomo releases all its aromas. The slices then separate easily.
Lomo is best served simply, on its own or with bread and a drizzle of extra virgin olive oil. It fits naturally on an Iberian charcuterie board, alongside Iberian ham or chorizo.
Keep the unopened pack in the fridge until the date shown on the packaging, which is one year after vacuum-packing. Once opened, lomo is best eaten the same day; if any is left, reseal the pack or cover the slices with cling film and eat them soon.
50% Iberian cebo de campo lomo has a clean, balanced flavour, ideal for everyday eating and aperitifs. 75% Iberian bellota lomo comes from pigs fattened on acorns during the montanera: its fat is more abundant and melting, and its aromas more intense.
50% Iberian Cebo de Campo Lomo is made by Marcial Castro, a family business based in Guijuelo, in the province of Salamanca, that has specialised in Iberian pork products for more than a century.
Now in its fifth generation, the house combines careful selection of each piece, a traditional seasoning and natural curing in its Guijuelo drying rooms.
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