Caña De Lomo Ibérico De Bellota (45 G) Guijuelo Recipe

Time15m

Serves1

Acorn-fed Iberian pork loin (45 g) Guijuelo

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Ingredients

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1
Plate the lomo
Remove the lomo slices from refrigeration about 10 minutes before serving so they approach room temperature. Arrange the 45 g of thinly sliced acorn‑fed Iberian pork loin on a small serving plate in an overlapping fan or loose rosette to showcase the marbling.

2
Prepare bread
If using bread, lightly toast 2 slices of rustic country bread or baguette until warm and slightly crisp. Brush each slice with approximately 1/2 teaspoon of extra‑virgin olive oil while warm.
3
Arrange cheese and nuts
Place 30 g of thin Manchego (or Mahón) slices next to the lomo. Scatter 15 g of toasted Marcona almonds in a small pile on the plate.
4
Add jam and season
Spoon 1 teaspoon of red grape or fig jam into a small ramekin or dot small amounts on the plate beside the meat. Lightly finish the lomo and plate with a very small grind (up to 1 teaspoon) of freshly ground black pepper, if desired—note that high quality lomo is typically not heavily seasoned.
5
Garnish and serve
Garnish with 2 tablespoons of microgreens or a few sprigs of flat‑leaf parsley for color. Serve immediately so the lomo is enjoyed at near room temperature with bread, cheese, nuts, and jam on the side.