Valle de los Pedroches (Andalucia), Spain
Dehesa Cordobesa® Solomillo de Bellota 100% Ibérico
Solomillo is the leanest cut of Ibérico pork. The tenderloin is deep red with fat finely marbled throughout and a firm, supple texture that is compact to the touch. It is extremely tender and flavorful, and you can really taste the quality of the meat. A hint of smokiness complements the savory notes in the meat. It is the only dry-cured, 100% Ibérico tenderloin in the U.S. 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 it 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 Solomillo, 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.