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Lomo Ibérico de Bellota

January 25, 2017 by AOG 4 Comments

Lomo ibérico de bellota. The cousin cured meat to the world famous jamón ibérico de bellota. This was a real fun one to make. I was able to get some raw ibérico de bellota pork loin and cure it to make the Spanish style lomo ibérico de bellota. The quality of this meat was evident from the start; even the raw meat itself smelled amazing. After some time in the cure and curing chamber, the result was a fantastic quality cured meat product. If you can get your hands on some raw ibérico de bellota meat to cure, I definitely suggest it.

lomo iberico


Curing (3+ weeks):

First, the ibérico de bellota pork loin was weighed and put into a simple cure.

lomo long iberico

lomo cure ratios

lomo in cure


Casing (1 hour):

After spending some time in the cure (3 months, whoops!), the meat was taken out, rinsed, patted dry, and cased in a beef bung, and netted.

lomo iberico


Drying (6+weeks):

The lomo stayed in the curing chamber until it lost ~30% of its weight. It was pulled and sliced.

lomo5

WOW. The taste of this lomo ibérico de bellota is fantastic. This one is definitely a keeper.

lomo4

lomo8


Disclaimer: Meat curing is a hobby that comes with inherent risks. We can all do things to limit this risk by educating ourselves about the process and the utilizing the safest known methods to create our products. This website is for educational purposes only, and all experimentation should be done at each individuals own risk.

Filed Under: Charcuterie Tagged With: charcuterie, cured meat, diy, ibérico, ibérico de bellota, lomo, Lomo ibérico de bellota, lonza

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