top of page

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

€83.00Price
  • 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.