Physicochemical and sensory properties of Iberian sliced dry-cured lomito from various commercial categories

•To characterise lomitos by commercial categories (Black, Red, Green, White).•The black and red categories showed higher values of tocopherols and MUFA and PUFA.•Some sensory attributes were partially affected by the commercial category.•Quality parameters would allow the classification of lomitos by commercial categories. This study aimed to assess the physico-chemical and sensory properties of a new dry-cured product known as lomito according to the various commercial categories established by the Spanish Iberian Quality Standard (SIQS) of the raw material (Serratus ventralis muscle) from which it is manufactured; Black; 100% Iberian under Montanera; Red, Green, White; 50% Iberian × Duroc pigs under Montanera, semiintensive open-air and fed on commercial fodder and natural resources, and intensive system and fed on commercially fodder, respectively. Commercial category mainly affected antioxidants and fatty acid profile, with Black and Red yielding higher values of α- and γ-tocopherol and mono- and poly-unsaturated fatty acids. Overall, the Green lomito showed intermediate values in some quality parameters, between the Black and Red categories (from Montanera) and the White category, and thus suggesting the greater influence exerted by the production system with respect to breed purity. Such differences could prove sufficient to include Iberian dry-cured lomitos into the various commercial categories, which would allow them to enter the market as a categorised and authenticated meat product according to the SIQS.