Cabecero de Lomo Iberico (Top Loin) Bellota. Pack 6x1.54#
1.54 Lbs(1.54 lbs drained weight)
Price per Each
- Tasting Notes
- Food Pairing
- Nutrition Facts
The cut of the pig with the most fat, Cabecero is the top loin of the Ibérico pig cured 90 days and produced with Paprika. It is dark pink with more visible fat mixed in and very tender. It is the only cut of this nature here in the U.S. and not found often in Spain. Slice thinly. 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. The meat and fat are analyzed after slaughter and the percent of oleic acid and their high quality is determined here as a control. Our producer in El Valle de Los Padroches in Córdoba 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 Ibérico 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.
The intense pork flavor is balanced with the smoky touch of paprika. It is tender and flavorful, it melts in your mouth.
Perfect to enjoy as tapas alomg with a goo Spanish wine. Slice thin and serve with olives, cheese and bread or use it to prepare small sandwiches.
iberico pork toploin, salt, sugar, spices (garlic, black pepper, oregano), paprika, sodium ascorbate, sodium nitrite, potassium nitrate, beef collagen casing (non edible)