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Meet/meat our British lomo, a match made in heaven between the lean meat and silky fat of heritage breed pork. So close in hue to pink fizz that you feel compared to put them together.
Founder Alex says that lomo was the second thing he ever cured, years and years ago back in Preston. We 're inspired visually by the contrast of curing spices against the creamy lomo fat, which never ceases to please.
Premium loin cuts are taken from heritage breed pork, then shaped to ensure a luxurious and even amount of back fat is retained. Not for us, the overly lean lomo. Herbs and spices are brought forth, it is cured, dried for months, and then sliced so thinly we can see through it.
If tender, delicately flavoured charcuterie is your thing, then right this way, meet our air-dried pork loin. Based on lomo and lonzino recipes from Spain and Italy, our air-dried pork loin is unsmoked, light and elegant. It can be wrapped around skewered canapes, enjoyed alone, or say, with quince, or nibbled as part of a charcuterie board.
"This has a subtle spicy aroma, nice marbling and visible spices which make the product look appealing. It has a juicy, classic pork charcuterie flavour that's clearly a good quality meat."
Delicate pork loin, with a luxurious covering of cured fat suits Rebellion's Overthrow and their Blonde. Refreshing to cut the fat, without washing away all the flavour. So session ales and blondes here.
Shop the beer match here.
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