Italy · Emilia-Romagna
Martínez Somalo Lomo Extra Duroc
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Description
Martínez Somalo Lomo Extra Duroc
Martínez Somalo Lomo Extra Duroc is a Spanish cured pork loin made from Duroc-breed pork, prized for its slightly higher fat content and deeper flavour than standard pork. The loin is seasoned with salt, paprika, garlic, and spices, then encased and slowly dry-cured for several weeks to months in controlled conditions, allowing it to firm and develop its characteristic savoury profile.
Nutritional Information
| Nutrient | Per 100g |
|---|---|
| Energy | 1188kJ/284kcal |
| Fat | 14.9g |
| -of which Saturates | 5.3g |
| Carbohydrate | 0.2g |
| -of which Sugars | 0.1g |
| Fibre | 0g |
| Protein | 37.4g |
| Salt | 3.2g |
Serving & Storage
Ingredients & Allergens
For allergens, see ingredients in bold.
Recipes
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Pairs Beautifully With
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Meet Our Producers
Golfera
Emilia-Romagna, Italy
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