Why It’s On Our Shelves
Lean, tender and slowly matured, Cobble Lane Cured Lomo is a British take on the traditional Spanish cured pork loin.
Made from the eye of British pork loin, one of the leanest and most tender cuts of the pig, the whole piece of meat is first cured with salt before being rubbed with olive oil, smoked Spanish paprika and a hint of garlic.
It's then placed in a natural casing and allowed to mature slowly for around four months.
The result is very different from salami. Rather than minced meat, Lomo is a whole-muscle cured ham with a soft texture and clean pork flavour, complemented by the smoky richness of Spanish paprika and gentle savoury warmth from garlic.
Each 60g pack contains approximately 8–10 slices, ready to add to a charcuterie board, serve alongside cheese or simply enjoy with good bread and a glass of something appropriate.
What is Lomo?
Lomo is a traditional style of air-dried cured pork loin particularly associated with Spain.
Unlike salami, which is made from minced meat and fat, Lomo is produced from a whole piece of pork loin. The meat is cured, seasoned and then allowed to mature slowly until it develops its characteristic flavour and texture.
Cobble Lane creates its version using British pork, combining British meat with Spanish-inspired seasoning and traditional charcuterie techniques.
What does Cobble Lane Lomo taste like?
Expect a clean, rich pork flavour with smoky paprika and gentle garlic.
Because Lomo is made from the lean eye of the pork loin, the meat itself remains very much the focus. Smoked Spanish paprika provides depth and smokiness while garlic adds a subtle savoury note.
Four months of maturation allows those flavours to develop while the Lomo retains a pleasantly soft texture.
Is Lomo the same as salami?
No. Although both belong on a very good charcuterie board, they're made differently.
Salami is generally produced from minced meat and fat mixed with seasoning before being cured. Lomo is made from a whole piece of pork loin, which is cured and matured intact before being thinly sliced.
That gives Lomo a different texture and makes it particularly appealing if you enjoy whole-muscle cured meats such as prosciutto.
Is Cobble Lane Lomo made with British pork?
Yes. Cobble Lane Cured Lomo is made using British pork.
The eye of the pork loin is used – a particularly lean and tender cut from the animal – before being seasoned with smoked Spanish paprika and garlic.
How long is Cobble Lane Lomo matured?
Cobble Lane matures its Lomo for around four months.
The pork loin is cured in salt, rubbed with olive oil, smoked Spanish paprika and garlic, placed into a natural casing and then slowly matured as a boneless ham.
How should you serve Lomo?
Lomo is ready to eat and best served in thin slices. Try it:
- On a charcuterie board
- Alongside a selection of cheeses
- With olives and antipasti
- With crusty bread and olive oil
- In sandwiches and focaccia
- As part of a grazing board
- Simply served with a glass of wine
Allow it to come towards room temperature before serving to help bring out the flavour and aroma.
What cheese goes with Lomo?
The combination of lean cured pork and smoked paprika makes Lomo particularly good with cheese.
Try it with Manchego-style or other firm sheep's milk cheeses, mature Cheddar, nutty Alpine-style cheeses or a creamy soft cheese.
For a simple cheese and charcuterie board, pair thin slices of Lomo with two or three contrasting cheeses, olives, crackers or bread and perhaps something pickled for acidity.
About Cobble Lane Cured
Cobble Lane Cured specialises in British charcuterie, combining British meat with curing traditions and flavour influences from across Europe.
Their Lomo is a particularly good example: a Spanish-inspired cured meat made from British pork, slowly matured for four months and seasoned simply enough to allow the quality and flavour of the meat to remain at the centre.
Ingredients
British Pork (95.1%), Salt, Spanish Paprika, Garlic (0.8%). Preservatives: E250, E252.
Pork content: 143g pork used per 100g finished product.
Pack Details
Weight: 60g
Approximately: 8–10 slices per pack
Why we like it
This is one for people who think charcuterie means salami.
Lomo is something quite different: a whole piece of lean British pork loin, cured and matured for four months, with little more than smoked Spanish paprika and garlic to accompany it.
Thinly sliced, beautifully tender and full of flavour, it's exactly the sort of cured meat that deserves a place alongside really good cheese.
Pack size: 60g
Approximately: 8–10 slices
Meat: British pork loin
Style: Air-dried whole-muscle cured pork
Maturation: Approximately 4 months
Seasoning: Smoked Spanish paprika and garlic