{"product_id":"cobble-lane-cured-lomo","title":"Cobble Lane Cured - Lomo","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLean, tender and slowly matured, \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCobble Lane Cured Lomo\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is a British take on the traditional Spanish cured pork loin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eMade from the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eeye of British pork loin\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt's then placed in a natural casing and allowed to mature slowly for around \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003efour months\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEach 60g pack contains approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e8–10 slices\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, ready to add to a charcuterie board, serve alongside cheese or simply enjoy with good bread and a glass of something appropriate.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat is Lomo?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLomo is a traditional style of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eair-dried cured pork loin\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e particularly associated with Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eUnlike 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane creates its version using \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish pork\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, combining British meat with Spanish-inspired seasoning and traditional charcuterie techniques.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat does Cobble Lane Lomo taste like?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eExpect a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eclean, rich pork flavour with smoky paprika and gentle garlic\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBecause 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFour months of maturation allows those flavours to develop while the Lomo retains a pleasantly soft texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs Lomo the same as salami?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eNo. Although both belong on a very good charcuterie board, they're made differently.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSalami is generally produced from minced meat and fat mixed with seasoning before being cured. \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eLomo is made from a whole piece of pork loin\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, which is cured and matured intact before being thinly sliced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThat gives Lomo a different texture and makes it particularly appealing if you enjoy whole-muscle cured meats such as prosciutto.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs Cobble Lane Lomo made with British pork?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYes. Cobble Lane Cured Lomo is made using \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish pork\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow long is Cobble Lane Lomo matured?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane matures its Lomo for around \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003efour months\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow should you serve Lomo?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLomo is ready to eat and best served in thin slices. Try it:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eOn a charcuterie board\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAlongside a selection of cheeses\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWith olives and antipasti\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWith crusty bread and olive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn sandwiches and focaccia\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAs part of a grazing board\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSimply served with a glass of wine\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAllow it to come towards room temperature before serving to help bring out the flavour and aroma.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat cheese goes with Lomo?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe combination of lean cured pork and smoked paprika makes Lomo particularly good with cheese.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTry it with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eManchego-style or other firm sheep's milk cheeses\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, mature Cheddar, nutty Alpine-style cheeses or a creamy soft cheese.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout Cobble Lane Cured\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane Cured specialises in \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish charcuterie\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, combining British meat with curing traditions and flavour influences from across Europe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTheir 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBritish Pork (95.1%), Salt, Spanish Paprika, Garlic (0.8%). Preservatives: E250, E252.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003ePork content:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 143g pork used per 100g finished product.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003ePack Details\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eWeight:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 60g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eApproximately:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 8–10 slices per pack\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhy we like it\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis is one for people who think charcuterie means salami.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLomo is something quite different: \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ea whole piece of lean British pork loin, cured and matured for four months\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, with little more than smoked Spanish paprika and garlic to accompany it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThinly sliced, beautifully tender and full of flavour, it's exactly the sort of cured meat that deserves a place alongside really good cheese.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003ePack size:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 60g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eApproximately:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 8–10 slices\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMeat:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e British pork loin\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eStyle:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Air-dried whole-muscle cured pork\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMaturation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately 4 months\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eSeasoning:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Smoked Spanish paprika and garlic\u003c\/span\u003e\u003c\/p\u003e","brand":"Cobble Lane Cured","offers":[{"title":"Default Title","offer_id":57481870442871,"sku":null,"price":6.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0523\/5870\/9434\/files\/CobbleLaneLomo.jpg?v=1790077441","url":"https:\/\/norfolk-deli.co.uk\/products\/cobble-lane-cured-lomo","provider":"Norfolk Deli","version":"1.0","type":"link"}