This is the loin of the pig which is cured 90 days and produced with paprika both on the rind and mixed into the grain of the meat, as is customary in Spain. It is pink to deep pink with a layer of fat around the perimeter. The only purebred loin in the U.S. market, Lomo is extremely tender and flavorful. The smoky paprika balances the intense flavor of the pork. 6/1.3#, or presliced 10/70g
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.