Lomo Ibérico de Bellota is a revelation. This beautifully marbled cured pork loin has a sweet, balanced nutty flavor with a smoky aroma. The perfectly thin slices will begin to melt in your mouth with each bite.
This cured acorn-fed half loin handcrafted in Jabugo is carefully selected from the lower back or lumbar muscle of the 100% Iberico pig. it is cured as one long piece by curing masters and seasoned with pimenton (Spanish smoked paprika), garlic, oregano and salt. This makes it the most treasure cured meats in Spanish cuisine, with fine marbling of sweet, nutty acorn fat.
Ingredients: 100% Iberico pork loin, sea salt, paprika, garlic, less than 0.5% of Sodium ascorbate, potassium nitrate, sodium nitrite.
