The leanest of the cuts, Lomo is the loin of the pig which is cured for 90 days and produced with paprika, as is customary in Spain. It is pink with some marbling of fat and a layer of fat around the edge. Bring your Lomo up to room temperature to greatly enhance its flavor. Lomo goes very well with cheeses, either mild or stronger cheese such as Manchego, complete this trio with a bottle of good Spanish red wine and you have an enjoyable Spanish night.
The leanest of the cuts, Lomo is the loin of the pig which is cured for 90 days and produced with paprika, as is customary in Spain. It is pink with some marbling of fat and a layer of fat around the edge. The only purebred loin in the U.S. market. Slice thinly. 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 Cordoba 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 Iberico 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.
Acorn-Fed Iberico Pork, salt, paprika, spices, sugar, sodium ascorbate, sodium nitrate, potassium nitrate.
Shipping Countries: United States (US)
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