Drier and less fatty, this is the leanest cut. We’ve also had it cured for 90 days without paprika, so its intense flavor can shine. Deep pink with fat marbled finely throughout, it’s the only cured tenderloin in the U.S. Use like Bresaola. 12/10oz

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.