"This exceptional marbled Iberian lomo releases rich juices when cooked and a tender meat with a pronounced hazelnut flavor."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
Iberian lomo comes from the loin of the pork, a noble cut distinguished by its abundant intramuscular fat and deep red color. Fed on acorns, this animal develops exceptionally tender meat, releasing complex aromas of hazelnut and undergrowth in the mouth.
At Allaert Meat, we select these cuts for their perfect balance between muscle and this very special fat that melts delicately with heat. To preserve its texture, sear it briefly on a griddle or in a very hot cast-iron pan, without adding any fat. Serve it slightly rare in the center, simply seasoned with fleur de sel, to preserve the natural juiciness of the meat.
Does not contain: sulphur dioxide and sulphites, molluscs, celery, eggs, milk, crustaceans, nuts, lupin, peanuts, fish, sesame, soya, gluten.
Delivery and freshness (Belgium only)
- Guaranteed cold chain: Your orders are carefully packed in insulating materials and shipped under controlled temperature (between 0 and 4°C) via DPD Fresh.
- Costs and delivery times: Calculated automatically when validating your cart.
- Receiving your package: As our products are ultra-fresh, your presence is essential at the time of delivery. Place the products in the refrigerator immediately upon receipt.
- Returns: As these are perishable goods, returns are not accepted. We cannot be held responsible in the event of your absence or an incorrect address during delivery.
- Customer service: A problem with your order (damaged or non-compliant package)? Contact us the same day with photos of the package and products at sales@allaert-meat.be or at +32 2 521 28 56.
Returns and refunds
- No standard returns: As these are perishable products subject to the cold chain, we do not accept returns or refunds for non-defective products to guarantee food safety.
- Exceptions (refund or replacement): We only intervene if the order is defective or non-compliant (damaged product, abnormal appearance or smell, missing or incorrect item, faulty packaging).
- Report a problem: Contact us as soon as possible after delivery with your order number, a description of the problem, and clear photos of the product and its packaging.
- Important instructions: For safety reasons, do not return any products to us without our prior validation. Keep the affected items chilled while we analyze the issue.
- Claims contact: Send your request to sales@allaert-meat.be or call +32 2 521 28 56.
Standard Allaert
Uncompromising quality since 1978
When you choose a cut of meat at Allaert, you're not just buying meat; you're participating in a legacy. Each cut is hand-selected by our master butchers, guaranteeing that only the very best reaches your table.
Delivery 0-4°C
Via DPD Fresh & Secure Chain
Artisanal know-how
Hand-cut and precision
Controlled quality
A pork selection chosen for its succulence and rich flavor.
We source our pigs from reputable farms, where diet and well-being are closely monitored. This results in a more flavorful, juicier meat with an ideal texture whether roasted or pan-seared. Our goal is generous meat, never dry, always consistent.
Everything you need to know before you buy
FAQ about Iberian loin | 800 g
What's the difference between lomo and filet mignon?
Lomo refers to the loin (back) of the Iberian pork, while the filet mignon is a small muscle located beneath this loin. Lomo is wider, offers a firmer texture when bitten into, and has a much more pronounced marbling, which gives it that characteristic rich flavor when cooked.
Should the fat around the Iberian loin be removed before cooking?
Absolutely not. The fat of Iberian pork is rich in oleic acid, which nourishes the meat during cooking and imparts its hazelnut notes. Let the fat layer melt naturally in the pan; it will serve as an aromatic base for browning the meat.
How do I cook this cut perfectly?
Cut the lomo into thick slices, about two centimeters. Heat a cast iron skillet until smoking, then sear the meat for one to two minutes per side. The goal is to achieve a beautiful caramelized crust while keeping the center slightly pink and extremely juicy.
What seasoning is best for Iberian pork loin?
The quality of this meat speaks for itself. Forget complex marinades. A simple pinch of fleur de sel at the end of cooking and a grind of black pepper are enough to bring out the meat's juices without masking its natural aromatic profile.
What sides should I serve with this pork loin?
Opt for sides that contrast with the richness of the Iberian fat. Grilled Padrón peppers, rosemary-sautéed new potatoes, or a pan-fried medley of wild mushrooms will perfectly balance the plate.
Can fresh Iberian pork loin be frozen?
Yes, the high intramuscular fat content protects the meat well during freezing. Wrap the piece tightly under vacuum or in cling film. For thawing, let it rest for 24 hours in the refrigerator so that the fibers relax gently.
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