Iberico lomo, chorizo and salchichón: how they differ and how to choose them

On an Iberico board, the ham gets almost all the attention, but the lomo, the chorizo and the salchichón are what complete it. All three come from the Iberico pig and all three are cured slowly, although they are made in very different ways. Knowing how they differ helps you to choose well and to serve them as they deserve.

Lomo, chorizo and salchichón: what each one is

Lomo is a whole piece: the pork loin, trimmed, marinated with salt and spices, stuffed into a casing and cured. When you cut it you can see the grain of the meat, with its marbling of fat. That is why it is called «embuchado»: the piece goes into the casing whole. Caña de lomo and lomo embuchado are two names for the same product.

Chorizo is made with minced pork meat and fat, marinated with paprika, which is what gives it its red colour and its flavour. The mixture is stuffed into a casing and cured.

Salchichón is also minced meat and fat stuffed into a casing, but without paprika: it is seasoned with salt and spices, and its flavour is milder and more gently spiced.

In short: lomo is a whole muscle; chorizo and salchichón are cured sausages made from minced meat, and paprika is what sets one apart from the other.

Acorn-fed, free-range grain-fed and grain-fed: what the label says

Just as with ham, the name of an Iberico cured sausage tells you what the pig has eaten and what its breed is.

• Acorn-fed: pigs that complete their final fattening during the montanera, in the dehesa, eating acorns and pasture.
• Free-range grain-fed: pigs raised outdoors, fed on feed made from cereals and legumes, which can also make use of whatever they find in the countryside.
• Grain-fed: pigs fed on feed made from cereals and legumes on a farm.

The breed comes after: «100% Iberico» when the pig is 100% Iberico breed, and «Iberico» with its percentage (75% or 50% Iberico breed) when it is a cross with Duroc.

A detail worth knowing: the Iberico Quality Standard (Royal Decree 4/2014) regulates ham, shoulder and cured loin (lomo), and sets a minimum production time of 70 days for the loin. Chorizo and salchichón are not covered by that standard: they are governed by the general standard for meat products.

Iberico cured loin (lomo): how to choose it

In our shop there are three Iberico cured loins, one for each type of feeding:

• Iberico acorn-fed cured loin (lomo) 75% Iberico breed: from pigs that complete their fattening during the montanera. Hence its marbling of intramuscular fat and a deeper flavour than that of a grain-fed loin. Cured for more than 70 days.
• Iberico free-range grain-fed cured loin (lomo) 50% Iberico breed: pigs raised outdoors. A piece of about 1.2 kg, cured for more than 90 days.
• Iberico grain-fed cured loin (lomo) 50% Iberico breed: a piece of about 1.2 kg, cured for more than 90 days.

And, if you are looking for a loin that is not Iberico, we also have a white pig Duroc cross cured loin (lomo), weighing about 1.5 kg and cured for more than 90 days.

An acorn-fed piece makes sense for a special occasion; a grain-fed or free-range grain-fed one is a great choice for every day.

Iberico acorn-fed chorizo and salchichón: the thick piece and the vela

All our Iberico chorizos and salchichones are acorn-fed, and each comes in two formats:

• The thick piece, weighing about 1.4 kg and cured for more than 180 days. It gives wide slices, for a platter.
• The vela, a thin format of about 600 g, Iberico acorn-fed, 50 % Iberico breed, cured for more than 90 days. Being narrower, it needs less curing time, and it gives small slices, handy for nibbles and sandwiches.

How to slice them

• The loin, in thin slices and with a very sharp knife. First, remove the casing from the part you are going to slice: it is not edible.
• The chorizo and the salchichón, in thin rounds, cut slightly on the bias so they come out wider. Also remove the skin from the part you are going to slice and leave it on the rest: it protects the piece.
• The vela, simply in rounds.

Slice only what is going to be eaten. A slice or round cut in advance dries out and loses aroma.

How to serve them

All three are best enjoyed at room temperature. When cold, the fat is hard and has hardly any aroma; at room temperature, it turns glossy and the aroma opens up. Take the piece or the pack out a while beforehand and spread the slices on the plate without piling them up.

On a board, start with the mildest and finish with the most intense: the loin, then the salchichón and, finally, the chorizo, whose paprika masks the more delicate flavours. Good bread, a sheep's cheese and a good wine complete the table.

How to store them

• The whole piece, unopened, in a cool, dry place at a stable temperature, or in the fridge.
• Once started, cover the cut surface with tightly fitted cling film and keep it in the fridge, away from strong-smelling foods. Take it out a while before serving.
• The sliced product, in the fridge until it is opened. Open the pack a few minutes before serving, so that the slices come up to temperature and separate well.

Whole piece or sliced?

The whole piece is for those who slice at home at their own pace: it is the format that keeps best while unopened. Sliced is for trying without committing to a whole piece, for individual portions or for always having something ready in the fridge. All the cured sausages in this guide, including the velas and the white pig loin, are available sliced, in 100 g packs.

Frequently asked questions

What is the difference between chorizo and salchichón?

Both are minced pork meat and fat, stuffed into a casing and cured. The difference lies in the seasoning: chorizo contains paprika, which gives it its red colour and its flavour, while salchichón is seasoned with salt and spices, without paprika.

Are 'caña de lomo' and 'lomo embuchado' the same thing?

Yes. The Iberico standard uses both names, and also 'lomo', for the same product, cured loin (lomo): the pig's whole loin, marinated, stuffed into a casing and cured.

Do you have to remove the skin?

Yes, the casing is not edible. Remove it only from the part you are going to slice and leave it on the rest, as it protects the piece.

Do they contain allergens?

It depends on each one. Several of our cured sausages contain MILK (LACTOSE or MILK powder), and the acorn-fed loin also contains SOYA. Each product page in the shop includes its full list of ingredients and allergens: if there are allergies or intolerances at home, check it before choosing.