The delicious cured hams of Spain usually steal the show, but a few slices of cured lomo can be even more complex and flavorful. The secret is in the quality of the pork and the slow aging process. Whole Ibérico pork loins are seasoned with fresh garlic and smoky pimentón, then cured in fresh mountain air for three months. Thin slices of Ibérico lomo served with crusty bread and a glass of wine – nothing could be simpler or more flavorful.

Our friends at Fermín use an all natural recipe that takes no shortcuts. Ibérico pork comes from a special breed that is only found in Spain. It has a fuller flavor and more intense marbling than almost any other pork. It is seasoned with pimentón de la Vera, the intensely smoky paprika of Spain, along with fresh garlic, extra virgin olive oil and sea salt. Nothing else – no added nitrates or nitrites here.

The cool mountain air of the tiny village of La Alberca does the rest. We visited the curing rooms and saw the curing master opening and closing the screened windows to control the curing process. Over three months the lomo transforms, losing nearly half its weight as it cures. Each piece is inspected by hand, then thinly sliced and packaged for market.

We suggest bringing this lomo to room temperature, then spreading the slices across a plate. Drizzle with a bit of olive oil and enjoy! Or make a traditional Bocadillo sandwich: cut open a baguette and coat with extra virgin olive oil, then add a few slices of Ibérico lomo and a few pieces of aged cheese.