Albae Wine Club
Lomo Ibérico Joselito - Slow-Cured Ibérico Pork Loin
100% Natural, made in the traditional artisanal way with no additives or preservatives. Sustainable, ancient farming, and slow food.
Joselito Lomo (whole) 1 - 1.5kg:
Joselito is a culinary gem, acclaimed by the greatest gastronomic names and leading food critics worldwide. Traditionally made with simple and pure ingredients.
Caña de Lomo is made from the valuable loin cut of 100% Iberian pigs. The pork loin is one of the finest cuts, it's lean, mellow, and refined. Seasoned with sea salt, garlic, and sugar. The Lomo is naturally smoked over an oak wood fire before a long curing process of 6 months.
Lomo is best enjoyed when sliced as thin as possible, simply cut and serve. It pairs really well with many cheeses and both red and white wine due to its delicate and refined flavour.
Due to being entirely hand made, the weight may vary slightly from piece to piece. The Lomo is vacuum sealed and wrapped in Joselito decorative wrapping paper.
Serving Tips & Storage
The Lomo should be removed from its packaging 24 hours before consumption, it can be hung from the string that's tied to one end. It is recommended to consume the Lomo at room temperature, between 20 and 25 ºC. Keep in a cool and dry place, and it should last many months...but you'll probably finish it before then.
Sustainability & Ancient Farming
The Pata Negra Iberian pigs graze freely their whole lives, mainly subsisting on a diet of wild acorns from the protected Spanish oaks that grow in the beautiful dehesas (pastures). This is slow food and sustainable production, with the oaks being taken care of for 250+ years by several generations. If cork oaks grow on the dehesa, the cork is also harvested once every 12 years.
This ancient agrosilvopastoral way of farming is essential to the Spanish culture and ecosystem. The dehesas are a positive way of economically supporting many rural communities and taking care of the landscape.
Joselito received the PEFC seal (program for the endorsement of forest certification), certifying their commitment to the environment. Since 2003 they have planted 536,831 holm oaks and cork oaks.
The company is also the first in the world to receive the international GGN seal, that guarantees that all their practices, both in animal care and in the preparation of their products, are responsible and respectful.
There are strict limits on how many pigs can live in one dehesa, with one pig per 3 hectares of land. There are also limits to Joselito's production, ensuring that it remains artisanal and never industrial.
100% Iberian Pata Negra pork loin, sea salt, garlic, and sugar.
Characterized by an intense and sweet aroma with fresh tones and a delicate touch of paprika that transport us to acorn fields and green pasturelands, enriched by a maturing process in natural drying chambers. Its texture, soft and gentle on the mouth is a perfect combination of creaminess, juiciness and tenderness. The initial burst of flavour is exuberant and caresses the palate encouraging you to eat more.
Nutritional Value per 100g
Joselito Lomo is rich in protein and contains vitamin B1, iron, zinc and magnesium, and is a totally natural food.
Energy value (Kcal/Kg) 1326 kJ 317 Kcal
Protein 38.8 g
Carbohydrates 1.2 g of which : Sugars 1.2 g
Fat 18 g of which :
Saturated 5.8 g
Monounsaturated 10.4 g
Polyunsaturated 1.8 g
Dietary fibre 0 g
Salt 3.5 g
Due to the artisanal preparation and the varying amount of fat marbling, some of the values described above may vary.