Details

Lomo is the finest of Spanish cured meats. An entire pork loin beautifully cured and ready for cutting into delectable slices. Each loin is seasoned with smoky paprika from Spain and fresh garlic, then hung to cure for up to three months. The result is a lean, flavourful cured meat, with the right size for slicing at home. Lomo Embuchado is whole cut of premium pork with no trimmings or fat added. This makes it the finest of Spanish cured sausages.

Somalo lomo extra Spanish sausage is made by charcuterie specialists Martinez Somalo, a family business located in La Rioja producing Spanish cured sausages since 1900. To serve this exceptional cured meat, slice very thinly and garnish with extra virgin olive oil for a classic taste of Spain. It is delicious as a tapa with Manchego cheese or jamon slices. We like to create a tasty bocadillo sandwiches with crusty bread, sliced lomo and not much else!

This lomo is approximately two inches thick. Pimenton de la Vera is the key ingredient. In the heart of Extremadura, ripe red peppers are smoked for weeks with smoldering oak wood. Once fully dried, the peppers are milled on granite stones until they create a silky red powder. This intensely smoky spice is at the heart of Spanish cooking and cured spanish sausages. Gluten Free.

Name: Somalo Lomo Extra

Ingredients: Duroc pork loin, paprika, salt, garlic, antioxidants (E-301), preservatives (E-252, E-250), acidity E-331 ).

Net Weight: 0.8-1.2kg

Drained Weight: N/A

Storage: store in a cool dry place

Best Before: See Label

Allergens: N/A

Martinez Somalo (La Rioja)

Martinez Somalo was founded in 1901 by Don Jose Martinez Campo. Don Jose was part of a large family and several siblings were dedicated to the manufacturing and sale of meat products. At that time products derived from the raw pork and Don Jose would trade them in his hometown and closest villages. The processing plant was called “La Gloria Riojana”. La Gloria Riojana was at that time a small manufacturing plant located in Baños de Rio Tobia (La Rioja), where the company is currently located.

The characteristics of the Baños de Rio Tobia village, at 600 meters above sea level, located in the valley of the river Najerilla and surrounded by mountains, allowed cold winters, hot summers and springs and mild autumns, which created the perfect micro climate that would favour the curing and drying of pork derived products. Since May 2011, the company is being managed by the fourth family generation, maintaining the family spirit, but with the support of valuable and reliable professionals in management positions.

Martinez Somalo is a company committed to its employees, to the village, where it is located, Baños de Rio Tobia and its region. A company characterised for its great respect to every employee, customers and suppliers. It is also a respected company, with social responsibility and aware of its obligation to generate wealth and employment.