Known as Presa, Lomito is the most prized part of the pig. Unusual to find in Spain, it is the only cured underloin in the U.S. It is cured for 90 days without paprika, allowing you to savor the deep flavor of the meat itself. Deep pink with fat marbled finely throughout the grain of the meat, it just melts in your mouth! 12/10.5 oz
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.
Our producer in El Valle de Los Pedroches 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.