It’s all About the Quality of the Pork

This beautifully marbled Berkshire Pork Loin is about to undergo an incredible transformation. First, we put it on salt to cure for 30 days. Once off cure, each loin gets rubbed with paprika, red chili flake, garlic, bay leaf and lemon zest. The loins will then hang in our state-of-the-art drying room for 5-6 months before their transformation is complete. The resulting whole-muscle cure, called Lomo (Spanish) or Lonza (Italian), is delicate and flavor packed with notes of both spice and citrus. Each loin will have lost nearly 50% of its weight in water during the drying process. We take great pride in all our artisanal charcuterie products, but there is something extra satisfying about this process that requires so much patience. Look for Gastros lomo on our chef-inspired charcuterie boards and more!