Dehesa Cordobesa® Lomito de Bellota 100% Ibérico

Lomito is the tender dry-cured underloin of the Ibérico pig. Unusual even in Spain, it is considered the most prized part. After dry-curing for 90 days, it develops an intense flavor that is at once nutty, sweet, and savory. Lomito is deep pink with fat finely marbled throughout the grain of the meat. All Dehesa Cordobesa® products are “de Bellota 100% Ibérico,” meaning they come from 100% purebred, acorn-fed Ibérico pigs. This is the highest possible classification of Ibérico meat, and is quite rare. Much more common are several lower quality categories that are still classified as Ibérico, but are non-free-range (Cebo) or only 50%/75% Ibérico. For this Lomito, the pigs spend their last 3-4 months eating acorns until they reach the correct weight for slaughter. They roam freely within the nearly 1 million acres of dehesa (oak forest) in the Valle de Pedroches in Córdoba. This dehesa is notable for its Encina Oak trees, which produce acorns considered to be the sweetest in Spain, giving the meat its unparalleled sweet and savory flavor.