Lomo, lonzo… with us, it is simply filet

Sometimes, shifting languages is all it takes to give a cut of pork a touch of elsewhere.

In Spain, it is called lomo. In Corsica, lonzo.

At the Domaine, we remain faithful to the French term: le filet.

It is a lean cut running along the pig's back, where lean meat clearly dominates.

With Gascon pork, however, we look for a loin that retains just enough fat—especially intramuscular fat—to stay tender and melting throughout ageing.

After maturing in salt followed by 60 to 90 days of ageing, the meat remains tender and substantial. The fat lends a melting quality without taking over.

This balance is what makes the loin exceptional: generous meat, just enough fat to preserve suppleness, and the gift of time to develop its flavour.

One to two months even before ageing begins

The loin does not go straight from salting to the curing room.

It rests for one to two months maturing in salt, according to our Maison Duler process.

This extended time allows the salt to penetrate gently and evenly through the entire cut.

When tasting, this makes all the difference: the salt integrates seamlessly with the meat, the texture remains supple and substantial, and the flavour of the loin develops without being dominated by saltiness.

Only after this resting period does the actual ageing begin.

Why Espelette pepper?

Espelette pepper did not arrive here entirely by chance.

The Duler family has Basque roots. Among our ancestors were privateers; my grandfather, born in Soustons, was a master mariner. And in Biarritz, there is even a Rue Duler.

So when we sought the right way to season the Gascon pork loin, Espelette pepper presented itself quite naturally.

We source our organic Espelette pepper directly from Vincent Hurpeau, a producer in Espelette.

We select it as much for its fragrance as for its gentle warmth.

On the palate, the meat leads first. The pepper reveals itself gradually, adding nuance and depth without obscuring the true character of the Gascon pork.

The cut remains true Gascon pork. The pepper simply brings a subtle touch of the Basque Country.

Why 60 to 90 days, and not 75?

Because no two Gascon pigs are ever completely alike.

Some are larger, others smaller. Some loins are thick, others leaner; the grain may be tighter or more relaxed, and the intramuscular marbling varies.

These natural differences do not vanish during preparation. On the contrary, they dictate how each loin will shed moisture, soften, firm up, and reveal its character.

After maturing in salt, each loin enters the curing room with its own individuality.

We monitor them over 60 to 90 days, deciding the end of the ageing process piece by piece.

A thicker or denser loin will not evolve in the same way as a leaner one. A cut with more marbling will offer a distinct texture and mouthfeel from a leaner piece.

We do not seek uniformity. We seek the finest expression of each piece.

This is why every pack is subtly unique: texture, tenderness, density, and even nuances of flavour vary naturally from one loin to the next.

Much like the work of a winemaker you admire.

You recognize the craft, yet each cuvée and vintage possesses its own distinct voice.
Ultimately, wine remains fermented grape juice, yet no one expects a fine wine to be entirely uniform from one year to the next.

The same is true for our loins.

We understand our Gascon pigs, our methods, and our curing rooms intimately. Yet each piece arrives with its own size, thickness, marbling, and density.

We do not attempt to erase these nuances. We age each loin until it reaches the highest expression of what it is.

You will recognise our Gascon Pork Loin with Espelette pepper. Yet from one pack to the next, there is always a subtle note of discovery.

Louis-Dominique has already sliced it for you

The cured loin is best enjoyed very thinly sliced, almost meltingly fine.

Cut to this thickness, each slice softens quickly on the palate. The lean meat retains its structure, while the intramuscular fat brings tenderness and carries the aromas.

Louis-Dominique adjusts the slicer to achieve this delicate cut, then arranges the slices in each pack before vacuum sealing at the Domaine.

Each pack contains 70 g, typically serving two people.

You do not need to attempt this precision slicing at home: the loin arrives ready to be enjoyed just as we like to serve it.

How to serve it

Remove the pack from the refrigerator and open it about 15 minutes before serving.

At room temperature, the intramuscular fat softens and the aromas open up fully.

As an aperitif, the cured loin is exceptional on its own. Yet certain pairings bring out its qualities remarkably well.

With a glass of Champagne, the freshness and fine bubbles cut through the fat, cleansing the palate after each slice.

With oysters, the contrast is entirely different: their briny freshness answers the depth of the cured meat, while the Espelette pepper lends a gentle warmth on the finish.

With a few shavings of truffle butter, the experience becomes richer: the richness of the butter extends that of the Gascon pork, carrying the truffle aromas.

Three distinct ways to enjoy the very same cured loin.

Without saltpeter, without nitrites

Learn more

What if the first bite fails to convince you?

The difference should be striking from the very first bite.

If it is not, this pack is covered by our First Bite Guarantee.

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