100% Ibérico Bellota Lomo, Whole Piece by Weight

100% Ibérico Bellota Loin – Black Seal, Whole Piece

0.88 kg

€87,03

100% Ibérico Bellota Loin – Black Seal, Whole Piece

€87,03 €98,90/kg

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The loin of pure-bred, acorn-fed Ibérico pigs, cured whole. Choose your piece and pay for its exact weight.

At a glance

Breed: 100% Ibérico (pure-bred)
Feeding: acorns in the dehesa, 60 to 90 days of montanera
Seal: black, certified by CALICER
Cut: lomo, the whole loin cured in one piece
Curing: about 70 days
Format: whole piece, 0.9 to 1.4 kg
Price: by exact weight, per-kilo price shown with each piece
Protein: 38 g per 100 g
Allergens: contains milk; gluten-free according to the producer

Lomo from 100% Ibérico acorn-fed pigs is a different thing from an ordinary cured loin. The months on acorns lay down fine veins of fat inside the muscle, so the slices are marbled and tender, not dry.

Rubbed with paprika and spices and cured for about 70 days in Guijuelo, it has a clean, savoury taste with gentle warmth. Sliced as thin as you can, it shows a deep red colour and melts at room temperature.

Serve & share

Slice only what you need and keep the rest wrapped in the fridge. A whole black-seal lomo makes a generous Christmas gift.

Ibérico acorn-fed pork loin, salt, paprika, spices, SKIMMED MILK POWDER, dextrin, sugar, potassium nitrate, sodium nitrite, dextrose. Contains: milk.

Energy 1257 kJ / 300 kcal
Fat 18 g, of which saturates 7.3 g
Carbohydrate 1.3 g, of which sugars 1.2 g
Protein 38 g
Salt 3.3 g.

Keep refrigerated at 0–7 °C. Best before: see label (12 months from packing). Take the piece out a little before serving, remove the casing from the end you are going to cut and slice as thinly as you can. Let the slices rest a few minutes at room temperature.

Made in Spain by Jamones Aljomar S.A.U., Guijuelo (Salamanca). Ibérico quality standard (RD 4/2014). Imported and distributed in the EU by PuraSangre V.O.F., the Netherlands.