Crafted from acorn-fed, free-range Ibérico pigs, this cured loin showcases the same marbling and depth of flavor that make Ibérico pork world-renowned. Seasoned with paprika, garlic, and sea salt, then slowly cured, Fermín’s lomo offers a rich, nutty, and slightly smoky profile with a silky texture.

Pairs well with:

• Manchego, Mahón, or aged goat cheeses

• Crusty bread with olive oil or pan con tomate

• Spanish red wines like Rioja Reserva or Ribera del Duero

• Tapas platters with olives, almonds, and sherry

A prized Spanish charcuterie — slice thinly and serve at room temperature to appreciate its full, complex flavor.