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Dry-cured Iberico de Bellota pork loin - 1-1.5 lb/454-680 gr by Fermin, Spain.
In the dehesas, an indigenous forest of southwestern Spain, the Ibérico pig, a descendent of the wild boar, still wanders free. The Iberico de Bellota feed exclusively on fallen acorns, known as bellota, for three months prior to slaughter. The resulting meat is swirled with high levels of flavorful natural fats, for which this pig has gained international notoriety.
Lomo Iberico de Bellota is the cured pork loin from the bellota Iberico pig. This delicacy is made from the prime cut of the Iberico pig. It is carefully marinated in a blend of pimenton, oregano, olive oil and sea salt, and then naturally cured for a minimum of five months in the mountains surrounding the town of La Alberca in Northwestern Spain.
The unique marbling in this lomo comes from the fact that it is made from the acorn (bellota)-fed Iberico de Bellota pig. That’s also the secret to its complex, sublime flavor. Fermin’s lomo has a unique sweetness and subtle nuttiness. It is especially popular and well-suited for a charcuterie plate. A true Spanish delicacy.
Lomo Iberico de Bellota comes in 1 - 1.5 pieces.
Ingredients: Iberico de Bellota Pork, Salt, Pimenton, Seasoning (Sugar, Trisodium Citrate, Sodium Nitrite, Potasium Nitrate), Olive Oil, Garlic, Nutmeg, Orégano, Beef Collagen Casing.
Price by each. You are charged based on the actual product weight shipped - $83.99/lb.
Actual items may differ slightly from pictures shown.
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