Lomo Ibérico – as a butcher, that really makes you happy! And even if you’re not a butcher, of course! Beautiful red and marbled pork with a truly distinctive flavor. I already love pork entrecôte in general, but with Ibérico... it's on another level. Delicious!

Bert-Jan Lantinga

What is Lomo Iberico?

Lomo Iberico is one of the best-known cuts of the famous Spanish Iberico pig. Lomo is the Spanish name for fillet, in this case a tender pork entrecote (loin steak). Beautiful red, marbled and with a small edge of fat. Ibérico is known for its characteristic nutty taste. The Mediterranean pig owes this taste to the acorns that are removed by the kilos every day. Lomo Iberico is pork at its best!

What is an Iberico pig?

Iberico pigs - Cerdo Ibérico - come from the south of Spain and are considered one of the most tasty free-range breeds in the world. The pigs are dark brown in color, have black hooves and are small in size, while a full-grown Iberico pig easily weighs between 160 and 180 kilos. Especially in the autumn when the pigs feast on kilos of acorns per day, the animals grow day by day. The pigs are purebred, i.e. not through-bred, and have the genetic characteristic that the fat is distributed evenly and intramuscularly (between the muscles). This produces beautifully marbled and beautifully creamy pork. Meat that has a characteristic nutty taste thanks to the diet of acorns, grass and tubers. The meat of Ibérico pigs is therefore spicy and fatty, largely mono- and polysaturated, therefore rich in nutrients. Bird-free pigs with a fantastic taste and saturated fats. What more could a person want? Lomo Iberico is truly a must-try!

Origin of Iberico

The origin of Iberico lies in the south-west of Spain, near the Portuguese border. Here are many extensive fields with centuries-old cork and holm oaks that date back to Roman times. Spanish farmers take care of the maintenance of these trees because they are of great value to them.