Awarded numerous times at the Feria de Madrid, our cured pork loin offers an incomparable texture and nuanced taste, thanks to its intense marbling and very high quality artisanal spices.
- Patanegra breed, raised in the middle of the Dehesa: genetic specificity that brings tenderness and unique marbling.
- Natural diet made up of rustic herbs and acorns which provides mineral and aromatic fat.
- Charcuterie made only with the finest parts of the Iberian Bellota pig (ham, collar, bellota fat) and selected spices of the highest quality.
- Natural casing.
Lomo Iberico de Bellota
Traceability : Certification of origin. European artisan label DOP Iberico de Bellota Guijuelo.
Integrated production method : Our animals' diet is 100% natural, composed of rustic herbs (thyme, rosemary, etc.) and 2 acorn seasons (aged 18 to 24 months against 12 on the market).
100% original : Double maturing and 100% artisanal: the lomos are matured for up to 12 months, in mountain air, and in cellars with manual ventilation systems to ensure a delicate taste without pronounced salty notes.
Ingredients : Iberian acorn-fed pork tenderloin, salt and pepper, E-252, E-250
Allergens : None. Gluten free. Lactose free.