Lomo de Bellota 100% Ibérico - Presliced - 71g (2.5oz)
1699
Lomo de Bellota 100% Ibérico - Presliced - 71g (2.5oz)
1699
- Description
- Details
This is the loin of the pig which is cured 90 days and produced with paprika both on the rind and mixed into the grain of the meat, as is customary in Spain. It is pink to deep pink with a layer of fat around the perimeter. The only purebred loin in the U.S. market, Lomo is extremely tender and flavorful. The smoky paprika balances the intense flavor of the pork.
| TYPE MEAT | 100% Ibérico dry-cured loin |
| BREED | Purebred Ibérico pigs |
| ORIGIN | Andalucia, Spain |
| AGING | Minimum of 90 days |
| SHELF LIFE | 9 months |
| INGREDIENTS | Acorn Fed Iberico Pork, Salt, Paprika, Garlic, Water, Sugar, Sodium Ascorbate, Sodium Nitrate, Potassium Nitrate |
| APPEARANCE | Tender, lean loin is pale to deep pink with a thin layer of fat and paprika coating the rind. |
| FLAVOR | Savory and nutty, with a hint of smoky spice from the paprika. |
| HISTORY | This is the cured loin of the Ibérico pig, which is flavored with paprika both on the rind and in grain of the meat, as is customary in Spain. The only purebred loin in the U.S. market, Lomo is extremely tender and flavorful. Ibérico pigs roam on almost one million acres of Dehesa (oak forest) in the Valle de Los Pedroches in the province of Cordoba in Andalucia, Spain. Each pig has almost 2 acres to itself and feasts on acorns from Encina Oak trees, which are considered to be the sweetest in Spain. All Dehesa Cordobesa® products are de Bellota 100% Ibérico, which means the 100% purebred Ibérico pigs finish their lives eating acorns until they reach the correct weight for slaughter (min 3-4 months). The fat in the meat is high in oleic acid and Omega-3 fatty acids, both thought to help decrease bad cholesterol. |
| HANDLING | Store in a cool, dry place. Trim casing before sampling. |
| SERVINGS | Slice thinly and serve at room temperature. Add to a tapas plate or layer slices upon an egg sandwich for added flavor. |