LOMO — aged heritage pork loin dry cured with black pepper, paprika, and garlic by Smoking Goose, One 2-2.5lb piece
Heritage Lomo 2-2.5lb piece Smoking Goose
Just slice thin and serve!
A delicacy in Spain, lomo is a dry cured and aged pork loin. Ours is true to tradition and seasoned with black pepper, sea salt, paprika, and garlic. Produced by Chris Eley of Smoking Goose in Indianapolis, this lomo uses pork loins from pasture raised 100% heritage breed pigs raised by Newman Farm (Berkshire), Lazy S. Ranch (Red Wattle) and Good Farm (Old Spot).
When cured, this lean cut takes on a startling richness thanks to the higher marbling in heritage breeds. Because it's a single muscle, the flavor is straightforward but aging lends nuance and a delicately sweet finish. Our lomo is made with no nitrates and is good for 6 months.
Lomo should be sliced thin to enjoy on it's own or alongside other charcuterie, laid over fresh greens, a hot pizza, or tossed into pasta in place of pancetta or prosciutto. We hope you'll try our favorite version and spread the slices out on a plate like carpaccio, topping them with arugula, extra virgin olive oil and freshly shaved Parmigiano Reggiano!
We first met Chris at the Good Food Awards and fell for his broad selection of charcuterie and devotion to the Indiana food community. He belongs to a generation of young American curemasters marrying old world techniques with sustainably produced ingredients.