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Iberico Loin (Lomo)
Our Iberico loin comes from the long, center muscle running along the backbone and is prized for its exceptional tenderness and fine, buttery marbling — a hallmark of true Iberico genetics. Unlike conventional pork loin, Iberico lomo remains juicy and deeply flavorful even when simply prepared, thanks to its higher intramuscular fat and slow-grown structure.
This cut is incredibly versatile: roast it whole, slice into medallions, or cook low and slow for a melt-in-your-mouth finish. Mild, rich, and elegant, Iberico loin is a perfect introduction to heritage pork while still delivering the depth that seasoned cooks crave.
Best prepared: roasted, reverse-seared, or gently grilled
Flavor profile: clean, rich, subtly nutty
Texture: tender, juicy, refined

Iberico Lomo

PriceFrom $103.48
$52.02 per 1 Pound
Quantity

  • Herb-Roasted Iberico Lomo (2–3 lb Section)

    Juicy, Tender, and Pork-Forward

    Iberico Lomo shines when treated like a premium roast: lightly seasoned, roasted gently, and sliced thin across the grain.

    Serves

    6–8 people

    Ingredients

    • 1 2–3 lb Iberico Lomo

    • Kosher salt

    • Fresh cracked black pepper

    • 2 tbsp olive oil or Iberico fat

    • 3 cloves garlic, smashed

    • 1–2 sprigs fresh rosemary or thyme

    • Optional finish:

      • Lemon zest

      • Flaky sea salt

    Prep (Recommended)

    • Pat lomo completely dry.

    • Season generously with salt and pepper on all sides.

    • Rub with olive oil or Iberico fat.

    • Let rest at room temp 30–45 minutes.

    (Optional but excellent: dry-brine overnight, uncovered, then bring to temp before roasting.)

    Cooking Instructions

    Oven-Roasted Method (Most Reliable)

    • Preheat oven to 325°F.

    • Place lomo on a rack in a roasting pan.

    • Scatter garlic and herbs around (not on top).

    • Roast until internal temperature reaches:

      • 135°F for juicy, sliceable pork

      • 140°F if customers prefer slightly firmer

    ⏱️ Approx. 35–45 minutes per pound

    Optional High-Heat Finish

    • Increase oven to 450°F for last 8–12 minutes to brown exterior
      or

    • Sear quickly in a hot pan before roasting

    Rest (Critical)

    • Rest 15–20 minutes, loosely tented.

    • Internal temp will rise ~5°F.

    Slice & Serve

    • Slice thin against the grain

    • Finish with flaky salt and optional lemon zest

    Alternative: Grill-Roasted Lomo

    • Sear over direct heat 2–3 min per side

    • Move to indirect heat, lid closed

    • Cook to 135–140°F

    • Rest and slice as above

    Why This Works for Iberico Lomo

    • Moderate temp preserves moisture

    • Minimal seasoning lets nutty pork flavor shine

    • Resting keeps slices juicy

    Serving Ideas

    • With roasted potatoes or root vegetables

    • With white beans or lentils

    • Thin-sliced for sandwiches

    • Leftovers make incredible cold cuts

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