Iberico Bellota Lomo
44.00€
Cured pork loin from Iberico pigs raised free in the “Dehesa” of Extremadura
and produced by a totally natural process during the winter months.
Ingredients: Pork loin of Acorn-fed Iberico pigs, salt, paprika “de la Vera”, garlic,
bay
Curing: 4 Months
Raising: Iberico pigs are raised free in the “Dehesa”, 12000m² for each Iberico
pig.
Shipment: 3-7 days
Conservation: Keep it in cool and dry place avoiding prolonged exposure to
sunlight or artificial light. Best-before 12 months
Tasting:
Texture: Tender texture, with significant marbling of shiny fat that melts on
the palate.
Color: Variation of shades from deep red to pale pink. Fat between golden
and rosy.
Flavour: Explosion of flavors and aromas, light in smoke and paprika
Taste: Perfect harmony between salted and sweet. Aromatic and full of
nuances.
Weight: 0,500-0,700 Kg
Related Products
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Hand-Cut Iberian Bellota Ham (80g)
18.00€80g Hand-Cut Iberian Bellota Ham. Artisanal knife-cut slices from a whole ham, sourced from purebred Iberian pigs that roam freely in the Extremadura dehesa.
-
Iberico Campo Ham
305.00€Iberico Campo Ham from Iberico pigs raised in partial freedom in the
“Dehesa” of Extremadura and fed natural feed, grasses and some acorns. -
Iberico Bellota Ham
525.00€Iberico Bellota Ham from Iberico pigs raised free in the “Dehesa” of Extremadura and fed
with acorns and native grasses. -
Iberian Acorn-Fed Loin
47.50€Ingredients:
Iberian pork loin, salt, paprika from La Vera, garlic, sugar, dextrose, antioxidant (E-301), preservative (E-252)
Rearing: Extensive in the pastureland, 12000 m² for each pig.
Storage: Best consumed within 12 months.
Tasting Notes:
Texture: Tender texture, with multiple infiltrations of bright veined fat that melts in the mouth.
Color: From deep purplish red to pale pink.
Aroma: Low mountain herbs and nut.
Flavor: Perfect harmony between sweet and salty, aromatic and full of nuances.













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