Cigar Review: Lomo de Cerdo from Tatuaje

I once again find myself reviewing a cigar that has its beginnings pre-2018. (For those not in the know, 2018 was the year I started smoking cigars.) This time, it’s the Tatuaje Lomo de Cerdo, or “pork loin” in Spanish. The original Tatuaje Pork Tenderloin was released in 2010. Of the original release, I have heard nothing but great things. So, you can understand why I am a bit sad that I can not compare the original to the Lomo de Cerdo. This isn’t the first time that has happened, and I suspect that it won’t be the last. I have pondered whether that’s a good thing or a bad thing (should any cigar be compared to another?), but that’s a discussion for a podcast. I’m here to give my experience with the Lomo de Cerdo.

The Tatuaje Lomo de Cerdo comes in bundles of 25 and is “served” in wax butcher paper like the kind you get when you order meat from a butcher. A nice piece of marketing from Pete Johnson and co. It’s part of the Tuxtla series of from Tatuaje, where they replace the wrapper leaves of  blends with Mexican San Andrés wrappers. Tuxtla refers to the region in Mexico where the San Andrés leaves come from. 


VITOLA:   Robusto Extra
SIZE:   5-1/8″ x 52

ORIGIN:   Nicaragua
FACTORY:   My Father Cigars SA

WRAPPER:   Mexican San Andrés
BINDER:   Nicaragua
FILLER:   Nicaragua

STRENGTH:   Medium full – Full

Fox Cigars


Home Studio/Lounge

October 18 @1:00pm

Bottled water

70°& 65% RH





Typical Box Size:     Bundles of 25
Production Totals:  204k

o  Robusto Extra  (5-1/8″ x 52)


The band is the same as the others in the Tuxtla series from Tatuaje. It is a simple green and white band with the word “Tuxtla” prominently displayed. There isn’t a lot to this band, but that matches the overall aesthetic of the Lomo de Cerdo. The bundle comes in white butcher paper with a label/sticker on the front. 



The pig tail cap is expertly applied. The Mexican San Andrés wrapper is rough to the touch. It is reminiscent of sand paper. Toothy, oily, and rustic looking are three great descriptors of the Lomo de Cerdo. There are veins crisscrossing the length of the cigar.


Big notes of Cedar and leather come off the wrapper, and are joined by hints of sweet tobacco. The closed foot is similar, but with heavy notes of grass and fruit.


The cold draw reveals notes of chocolate that blend together with a rich fruity note. Heavy notes of earth are balanced by a good amount of baking spices.


Cut: Les Fines Lames Cigar Knife
Fire: Peter James The Bar Torch

Big notes of black pepper and coffee come screaming in during the initial light. Nuts and baking spices linger on my palate.


The smoke is thick and plentiful. Even at rest the Lomo de Cerdo puts out a good amount of smoke. The smoke feels more dry than creamy on my palate.

>> Chocolate, Fruit, Nuts, Pepper

Nuts, chocolate, pepper, and earth begin the first third. Followed by baking spices and a note of bread. The burn is less than straight. The ash is dark grey with black streaks. The smoke has turned much more creamy since the initial light. The rich fruitiness that I detected from the foot has finally joined the party. The baking spices and fruit notes round out some of the harsh edges of the Lomo de Cerdo. It is firmly medium+ bodied cigar. Salted nuts and bread linger on the palate. A hint of caramel comes through. The flavors begin to shift near the end of the first third.

>> Caramel, Avocado Oil, Bread, Black Pepper

Caramel, baking spices, and black pepper start off the middle third. The big notes of chocolate and black pepper have given way to more nuanced notes of baking spices, bread, and caramel. There is a hint of fruit and nuts coming through. The Lomo de Cerdo is still over medium bodied in terms of flavor, but just over. The construction is fabulous on all four cigars smoked, with the ash continuing to hold on, and with little to no flaking. The burn line continues to be less than razor sharp, but poses no real problem for the smoking experience. The smoke is still thick and voluminous. There is almost a meaty, umami note that begins to come through, adding depth of flavor. Caramel gives way to avocado oil. The chocolate note is there, but underneath notes of nuts and bread. Baking spices and pepper join charred wood, buttered toast, and a touch of baking spices. The burn line is less than even as the ash finally gives way and falls to the desk.

>> Baking Spices, Dark Chocolate, Umami, Black Pepper

Black pepper, star anise, and dark chocolate is how the final third begins. Molasses and charred wood round out the flavors. There is still a rich fruit note slipping in to the background. Salted nuts and red pepper linger on my palate. The burn line is wavy, but relatively straight. The ash is still compact and gorgeous. The meatiness is still there, and flanked by notes of baking spices and charred wood. The notes of bread and nuts are much less pronounced, but still there. Red pepper claws at my throat and tingles my tongue.



There is an ebb and flow to the flavors of the Lomo de Cerdo. Chocolate fades to caramel and then ramps up to dark chocolate. A generic pepper finds its way to black pepper, then red pepper, then back to black pepper. Butter and baking spices come and go, while the meaty umami notes  don’t appear until halfway through. If that’s not enough to keep you interested in the cigar, then I don’t know what is. Well balanced flavors that give way to more nuanced and complex flavors throughout the smoking experience.


When I’m complaining about burn lines that are not that straight, you know that I’m reaching for critiques. For cigar manufacturers, that’s a good thing. The Lomo de Cerdo cigars smoked for this review never required a touch-up or relight. The ash was compact and just beautiful. The only issue I had was that the ash from the cigar that I took pictures of while smoking, decided to fall on my desk during the shoot. Grasp at straws much? 

0.78 / 0.80 … Craft & Aesthetic
0.50 / 0.50 … Pre-Light Characteristics
0.50 / 0.50 … Lighting Process
7.10 / 7.70 … Smoking Experience
0.47 / 0.50 … Personal Enjoyment



Okay, it’s not even close to being better than bacon; but the Lomo de Cerdo is pretty damn good. After smoking this cigar, I do wish that I was in the hobby in 2010 when the Pork Tenderloin was released. Now, would I exactly remember what the flavors were and be able to accurately compare the two cigars? Should I even compare them? I can not answer those questions. Instead, I can confidently say that the Lomo de Cerdo stands on its own. From the clever packaging to the last draw, the Lomo de Cerdo will tickle the fancy of more than just fans of Tatuaje. If you’re looking for a full flavored and medium-full to full bodied experience, the Lomo de Cerdo fits the bill.


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