Spanish Cured Meats Uncovered: Lomo, Chorizo, Salchichon, Bellota & Cebo Explained

Spanish Cured Meats Uncovered: Lomo, Chorizo, Salchichon, Bellota & Cebo Explained

When it comes to indulging in the pleasures of Spanish cuisine, one cannot overlook the delicious and distinctive world of Spanish cured meats. These meat products, known for their unique flavours and textures, are a testament to the country's culinary ingenuity.

In this blog post, we'll dive deep into the artistry behind Spanish cured meats, focusing on Lomo (pork loin), Chorizo, Salchichón, and exploring the difference between Bellota and Cebo products.

The Art of Curing: A Staple of Spanish Cuisine

Curing meat is an age-old practice that involves preserving the meat through a process of drying, smoking, or salting.

In Spain, this art form has been perfected over centuries, resulting in a diverse range of cured meats, each with its own distinct flavour, texture, and character.

This tradition has always been a key element of Spanish cuisine and continues to be a favoured method of meat preservation.

Exploring Lomo, Chorizo, and Salchichón

Among the many Spanish cured meats, Lomo, Chorizo, and Salchichón hold special places in Spain's culinary heart.


Lomo, or cured pork loin, is a product of minimalism and pure, unadulterated quality. Made from the loin of the pig, it is seasoned only with salt, paprika, garlic and oregano.

The result is a tender, flavourful meat with a perfect balance between the sweetness of the pork and the smokiness of the pimentón.


Probably the most well-known Spanish cured meat, Chorizo is a pork sausage that owes its vibrant red colour and smoky, slightly spicy flavour to the generous amount of pimentón used in its preparation.

It is an incredibly versatile product that can be found in many Spanish dishes, from tapas to stews.


This is a sausage made of a mixture of minced pork, seasoned with salt, pepper and nutmeg.

Salchichon is typically served thinly sliced, much like Italian salami, as a part of charcuterie boards or tapas.

Bellota vs Cebo: A Study in Quality and Flavour

When delving into the world of Spanish cured meats, it's essential to understand the terms 'Bellota' and 'Cebo'. They refer to the diet of the pigs from which these delectable cured meats are produced, and significantly impact the flavour and quality of the final product.


Bellota cured meats are sourced from pigs that have spent the final phase of their lives feasting on acorns ('bellota' in Spanish).

This diet, coupled with plenty of exercises, lends the meat a sweet, nutty flavour and a succulent texture that simply melts in your mouth.

Interestingly, the fat in Bellota cured meats is healthier and high in oleic acid – the same 'good fat' found in olive oil.


The term Cebo refers to cured meats produced from pigs fed a diet of grains and commercial feed.

Although Cebo meats may not be as richly flavoured or decadently marbled as their Bellota counterparts, they still present a high-quality, tasty option.

They offer a more accessible avenue for those keen on experiencing the authentic taste of Spanish cured meats.

At Casa Manolo, we're proud to bring a vast selection of both Bellota and Cebo products, sourced from the finest Spanish producers, to the UK market.

Whether you're a seasoned connoisseur of Spanish cuisine or a curious foodie looking to explore, our collection has something to offer every palate.

So, have you discovered your favourite Spanish cured meat yet? Let us know in the comments below.

David from The Casa Manolo Family
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