Best Cured Pork Loin Types in the World
Lomo bellota ibérico 100% is a traditional pork loin. This type of pork loin is the most prized of them all because it's made from pure Iberian pigs. The flavor is the most intense of all the varieties and it has the most homogenous fat infiltration.
Due to the small size of 100% Iberian pigs, lomo bellota ibérico 100% is usually shorter and narrower as well. When served, lomo is traditionally sliced thin and accompanied by breads, drizzled with olive oil, or wrapped around other foods such as cheese or fruit.
THE BEST Lomo bellota ibérico 100% Cured Pork Loins
File Elena is a dried raw meat product made from chilled or frozen pork tenderloin. The name refers to the city of Elena in northern Bulgaria. When the country was a part of the Ottoman Empire, it was almost impossible to sell pork products for religious reasons.
The first record of a product similar to Elena being made from pork dates back to the 1850s. The fillets, locally called ribitsa, are salted and dried in a controlled environment suitable for natural microflora to develop and provide the meat with its typical aroma.
Apáki is a Cretan delicacy that is typically prepared with cured pork loin which is smoked using a combination of wood and various herbs such as oregano, marjoram, thyme, or sage. It is believed that this way of preparation hails from Byzantine times, when people used it in order to preserve meat for longer periods.
Though it is commonly enjoyed as a meze dish when it is sliced into thin strips, apáki is easily incorporated into omelets or salads, and it can also be shortly cooked and paired with pasta or rice.
This bacon is a classic Canadian meat product made with a boneless center-cut pork loin that is typically trimmed of fat, then cured in brine, and finally enclosed in a coating of ground cornmeal, which gives it its signature yellow-hued crust and incomparable flavor.
The original coating consisted of ground yellow peas called peameal, which is how the bacon got its name. Subtly sweet, nutty, and with a hint of saltiness, peameal bacon is not smoked nor pre-cooked, so it requires some preparation prior to consumption.
Dalmatinska pečenica is a traditional meat product that can only be produced in Lika-Senj, Zadar, Dubrovnik-Neretva, Split-Dalmatia, and Šibenik-Knin counties. This preserved and cured meat product is made from the trimmed longissimus dorsi muscle of the pig.
The meat is salted or cured in brine, cold-smoked, and dried in the Bora wind. The texture is firm, elastic, compact, and easy to slice. The aroma is typical of preserved cured pork products and mildly smokey, while the flavor is slightly salty. The entire process lasts at least 45 days, from salting to maturing.
Lomo de cebo ibérico is a traditional pork loin produced from Iberian pigs that feed on high-quality fodder such as barley. Visually, it can be seen that the loin presents more infiltrated fat than the loins produced from white-coated pigs.
It's also said that lomo de cebo ibérico is much tastier than those loins made from white-coated pigs. When served, lomo is traditionally sliced thin and accompanied by breads, drizzled with olive oil, or wrapped around other foods such as cheese or fruit.
Lomo embuchado de capa blanca is a traditional pork loin. This pork loin is made from white-coated non-Iberian pigs that have a much lower fat infiltration. It's also bigger in size than those loins obtained from Iberian pigs. The flavor is described as good, but not as good or flavorful as the one of the Iberian varieties of pork loin.
It's better known as lomo embuchado (stuffed loin). When served, lomo is traditionally sliced thin and accompanied by breads, drizzled with olive oil, or wrapped around other foods such as cheese or fruit.
Lomo de bellota ibérico is a traditional pork loin. This pork loin is made from pigs that have been fed on acorns, giving it an extra flavor. The flavors gain in intensity and they're much better than in most other pork loin varieties. The size of lomo de bellota ibérico is somewhat smaller than other pork loins, while the fat infiltration is very high.
When served, lomo is traditionally sliced thin and accompanied by breads, drizzled with olive oil, or wrapped around other foods such as cheese or fruit.
Lomo de cerdo Duroc 100% is a traditional pork loin. This pork loin is somewhere on the range between the loins produced from white-coated pigs and the loins made from Iberian pigs. It has a higher level of fat infiltration than the one produced only with white-coated pigs, but it doesn't actually reach the levels of the loins made from Iberian pigs, which have a superior flavor.
When served, lomo is traditionally sliced thin and accompanied by breads, drizzled with olive oil, or wrapped around other foods such as cheese or fruit.
Lonza is a meat product made from a boneless lean pork loin that is typically salt-cured and then air-dried over a period of at least 3 to 4 months. A gourmet delicacy typical of the Marche region, lonza is traditionally made from the very lean and tender upper part of the back of pigs slaughtered during the fall and winter seasons in Italy.
It is usually flavored with black pepper, fennel seeds, juniper seeds, or ground Calabrian chili pepper. The meat is stuffed in natural casings and allowed to age gradually during the cold months, resulting in a rich specialty that Italians traditionally consume in springtime.
Best Cured Pork Loin Producers in the World
Jamones Eíriz is a company that specializes in the production of high-quality dry-cured ham. Based in Spain, this producer follows traditional methods for curing ham, emphasizing the use of natural resources and sustainable practices. They are known for their acorn-fed Iberian hams, which are aged in natural cellars.
Jamones Eíriz offers guided tours of their facilities, providing an educational experience about the ham curing process.
AWARDS
Great Taste Awards - 2 stars
2022, 2021
BEST Jamones Eíriz Meat Products
Embutidos Fermín is a family-owned company established in 1956 in La Alberca, a medieval village in the province of Salamanca, Spain. The company specializes in the production and distribution of premium Iberian hams and sausages, using traditional methods and the highest quality raw materials.
With over 60 years of experience, Embutidos Fermín became the first Spanish producer authorized to export Iberian products to the United States, expanding its market to Japan, Canada, China, and Singapore. Located in a natural environment at over 1,000 meters above sea level, the company benefits from a unique microclimate that enables the natural curing of its products, enhancing their exceptional taste and quality.
BEST Embutidos Fermín Meat Products
Navarretinto is a prestigious Spanish producer specializing in high-quality Iberian cured meats, particularly Jamón Ibérico de Bellota. The company takes pride in using 100% Iberian pigs, raised in natural environments and fed an acorn-based diet, which contributes to the distinctive flavor and texture of their products.
With a commitment to traditional production methods and a focus on excellence, Navarretinto ensures that each piece undergoes a meticulous curing process, resulting in premium Iberian hams renowned for their rich taste, marbling, and unique character.
AWARDS
Great Taste Awards - 2 stars
2021
BEST Navarretinto Meat Products
Belloterra is a Spanish company specializing in the production of cured meats. They are based in the region of Extremadura, known for its high-quality Iberian pigs. The company focuses on traditional methods and local ingredients to produce their products.
Their product range includes Iberian ham, chorizo, and salchichón.
AWARDS
Great Taste Awards - 2 stars
2024, 2022
Best Cured Pork Loins in the World
AWARDS
Great Taste Awards - 3 stars
2024
Caña De Lomo Bellota 100 % Ibérica is a premium product crafted by Jamones Eíriz. This product is made from 100% Ibérico pork that is sourced from pigs fed exclusively on acorns during the montanera season, leading to a distinctive nutty flavor and exceptional marbling in the meat.
The production process involves traditional curing methods that have been perfected over generations, resulting in a rich, intensely flavored cured meat with intricate textures.
AWARDS
Great Taste Awards - 2 stars
2022
Caña lomo bellota 100 % Ibérico sin pimentón is a premium product made by Jamones Eíriz Jabugo S. L. This product is derived from the loin of 100% Iberian pigs that are raised free-range and fed primarily on acorns, giving the meat a unique flavor and high nutritional value.
The absence of paprika allows the natural flavors of the acorn-fed loin to be highlighted. The curing process is traditional, ensuring an authentic taste and texture that is characteristic of top-quality Iberian meats.
AWARDS
Great Taste Awards - 2 stars
2021
Navarretinto produces the Lomo de bellota 100 % Ibérico Pata Negra, a premium high-quality cured meat product. This delicacy is made from the loin of Iberian pigs that are fed primarily on acorns, contributing to its unique flavor profile and tenderness.
The curing process follows traditional Spanish techniques to ensure maximum flavor and quality. The product is celebrated for its marbled texture, rich taste, and nutritional benefits resulting from the pigs' acorn-rich diet.
AWARDS
Great Taste Awards - 2 stars
2021
Presa de bellota 100 % Ibérico Pata Negra made by Navarretinto is a premium Spanish pork product derived from the shoulder area of Iberian pigs. The pigs are acorn-fed, which contributes to the distinct marbling and rich, nutty flavor of the meat.
This product is celebrated for its tender texture and depth of taste, making it a delicacy in gourmet circles. The traditional curing process employed by Navarretinto ensures that each piece of meat retains its exceptional quality and authentic flavor.
AWARDS
Great Taste Awards - 2 stars
2021
Discover Spiced Loin, a premium charcuterie delicacy that combines carefully selected pork loin with a rich blend of aromatic spices. Crafted using traditional curing and aging techniques, this exceptional product offers a perfect balance of flavors—tender, succulent meat enhanced by warm notes of mace, star anise, and black pepper.
Ideal for a variety of gourmet pairings, Spiced Loin shines alongside fresh mozzarella, white peaches, or creamy ricotta on crispy focaccia. For the perfect drink pairing, we recommend refreshing white wines such as Pinot Gris, unoaked Chardonnay, or Riesling, as well as light, fruity IPA beers.
AWARDS
Great Taste Awards - 2 stars
2024
Embutidos Fermín's Lomo de Bellota 100% Ibérico Gourmet is a premium cured pork loin made from free-range, purebred Iberian pigs that roam freely in the dehesa during the montanera season (October to February), feeding on acorns, grass, and other natural resources.
This acorn-rich diet imparts a distinctive flavor and delicate texture to the meat, while enhancing its marbling and juiciness. The loin is seasoned with mild paprika and undergoes a natural curing process of at least 70 days in La Alberca, Salamanca, situated over 1,100 meters above sea level in the heart of the Las Batuecas-Sierra de Francia Natural Park, a UNESCO Biosphere Reserve.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.