Lomo is a Spanish word for “loin,” a wide and thick rectangular cut of meat that runs from the shoulder to the rear. The loin itself is often divided into three other cuts: short loin, sirloin, and tenderloin.
Lomo the sausage is a dry-cured Spanish meat product made from whole pork tenderloin. It has virtually no external fat (only about 8g of fat per 100g of meat), fascia, or tendons. High-quality lomo is bright red with faint streaks of white fat, with a chewy but smooth and slightly greasy texture, and a very intense, meaty flavor with complex undertones from spices like black pepper, oregano, garlic, and, sometimes, paprika, which adds smokiness).
Lomo Embuchado is the most common type of lomo sausage, with no specific guidelines about the grade of pork used. Lomo Serrano is considered a higher quality product, made with Spanish white pig (typically Duroc) tenderloin, very tender and supple but not as intense and flavorful as Lomo Iberico, made with Iberian pork.
The highest quality lomo sausage is acorn-fed Lomo Iberico de Bellota, considered a delicacy. It’s made with pork from free-range raised pigs kept exclusively on an acorn diet.