Lomito, the underloin of the pig, is cured 90 days but produced without paprika. It is dark pink in color with fine grains of marbling of fat. This has more fat than the loin and is more tender. It is the only cut of this nature here in the U.S. and not found often in Spain. Slice thinly. 6/1.3#, 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 Padroches 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.