Cabecero de Lomo Curado (Coppa) About 750g

Some cured meats impress with intensity. Others win you over with their texture. Eutiquio Cabecero de Lomo Curado delivers both.

Produced from the prized upper section of the pork loin, close to the neck, this exceptional Spanish cured meat contains a higher level of natural intramuscular fat than traditional lomo embuchado. The result is a beautifully marbled piece that develops remarkable tenderness during curing, creating a richer, juicier and more indulgent eating experience.

Each slice reveals delicate ribbons of fat running through the meat. As it reaches room temperature, these naturally melt on the palate, releasing deep savoury flavours and a long-lasting finish that sets it apart from standard cured loin. Cabecero de Lomo Curado offers succulence and a full flavour profile, making every slice very satisfying.

Crafted by Eutiquio using traditional Spanish curing methods, this speciality charcuterie strikes a wonderful balance between seasoning, maturation and natural pork flavour. The slow curing process allows the aromas to develop gradually, producing a cured meat with exceptional depth, complexity and character.

Serve thinly sliced alongside crusty bread, Manchego cheese and a glass of Spanish red wine, or add it to a charcuterie board where its marbling and rich flavour immediately stand out. Once tasted, it quickly becomes a favourite among lovers of authentic Spanish cured meats.

If you enjoy lomo embuchado but are looking for something more tender, more flavourful and noticeably juicier, Eutiquio Cabecero de Lomo Curado is a discovery worth making.

Ingredients: cabezada de lomo (pork), salt, spices, sugar, lactose, antioxidant: (E-301), preservatives (E-252, E-250)

Nutrition (per 100g):

• Energy: 325 Kcal/ 1360 Kj
• Fat: 23 g
  •  of which Saturated: 8.5 g
• Carbohydrate: 1.5 g
  • of which Sugars: 1.5 g
• Protein: 29.0 g
• Salt: 4.0 g