The most impeccable Lomo Ibérico de Bellota - Dry-cured pork loin, with a smooth and well-defined texture, in which the marbled fat simply melts in your mouth giving rise to juiciness and a range of flavors and aromas in which the acorn is the protagonist, along with the great quality Spanish paprika and the wild mountain oregano. A combination that brings to mind the evergreen of the dehesa meadowlands in the spring and Spanish autumn, with touches of wild mushroom notes that make all the components of its flavor profoundly rich.
Fermín Dry-cured pork loin, produced solely from Ibérico pigs fattened on an exclusive acorn diet. The Ibérico pigs still wanders free. Popularly know as the Pata Negra or Black Hoof, the Ibérico de Bellota feed exclusively on fallen acorns for three months.
Acorn-fed Bellota grade, free range Ibérico pigs.
Approx. 1.1-1.3 lb.
Cured for 3 months
Product of Spain
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