Lomo (Loin) Ib‚rico de Bellota. Pack 6x1.32#

In stock
1.32 Lbs(1.32 Lbs drained weight)

Price per Each


  • Description
  • Tasting Notes
  • Food Pairing
  • Ingredients
  • Nutrition Facts
The leanest of the cuts, Lomo is the loin of the pig which is cured 90 days and produced with paprika, as is customary in Spain. It is pink with some marbling of fat and a layer of fat around the edge. The only purebred loin in the U.S. market. Slice thinly. 6/2.65#, 12/1.3#, or presliced (preorder). Bellota (acorn) means the pigs have been on the plains eating acorns for the last 3 or 4 months of their lives and when they reach the desired weight for slaughter have not eaten any other grains. Our producer in El Valle de Los Padroches in C¢rdoba has 400,000 hectares of Holm oak forest. These oak trees produce acorns considered to be the sweetest in Spain. It is here they allow their 100% purebred Ib‚rico pigs to roam freely. During autumn and winter, the pigs feed on acorns, which contributes to the meat?s juicy flavor and marbled appearance. The meat is dried and cured for 90 days to develop its unparalleled flavor.
It is lean, extremely tender and naturally low in fat. The smoky paprika balances the intense flavor of the pork.
Bringing up to room temperature will greatly enhance the lomo?s flavor. Lomo goes very well with cheeses, either mild or stronger cheese such as Manchego, complete this trio with a bottle of good Spanish red wine and you have a enjoyable spanish night
Acorn Fed Ib‚rico Pork, salt, paprika, spices, sugar, sodium ascorbate, sodium nitrate, potassium nitrate.