Cinco Jotas loin - traditional recipe

Lomo Ibérico is a traditional Spanish cured meat made from Ibérico pork loin. It differs from other cured meats due to its preparation process, which involves marinating the meat with spices and then curing it under controlled temperature and humidity conditions.

The process involves selecting the meat, marinating it with spices, forming into a sausage shape, curing, and maturing, resulting in a cured meat with a mild flavour and tender texture, ideal for consuming in thin slices.

The curing of lomo Ibérico lasts from several weeks to months, depending on size and curing conditions. During this process, the meat dries gradually, intensifying its flavour and developing a firm texture. This prolonged curing contributes to the unique and complex taste profile of lomo Ibérico.

We recommend storing Cinco Jotas lomo Ibérico in a cool, dry place. Once opened, keep refrigerated and consume within 30 days. Optimal storage conditions are 14-18°C, and the recommended serving temperature is 20-24°C.