Why You’ll Love This

Lomo de Bellota offers the depth of Ibérico pork in a leaner, exceptionally elegant cut. Each slice is richly aromatic and finely marbled, with the unmistakable nuttiness that comes from acorn-fed 100% Ibérico pigs.

What Makes It Special

This cured loin comes from free-range purebred Ibérico pigs raised during the montanera season, when they forage on acorns and grasses. The whole loin is seasoned and slowly cured, developing concentrated flavor while retaining a tender, silky texture.

Perfect Pairings

Pair it with Manchego, aged sheep’s milk cheese, Marcona almonds, membrillo, roasted peppers, pan con tomate, Cava, Rioja Reserva, or dry Sherry.

Serving Ideas

Serve at room temperature in thin slices, arrange beside Jamón Ibérico for a tasting, drape over tomato-rubbed bread, or make it the centerpiece of an elegant Spanish tapas board.

About the Producer

Fermín has crafted Ibérico meats in La Alberca, Spain, since 1956. Its 100% Ibérico de Bellota line reflects generations of curing expertise and the distinctive flavor of pigs raised in Spain’s traditional acorn woodlands.

Tasting Notes: Nutty, deeply savory, aromatic, silky

Country: Spain