100% Ibérico Breed – Raised Free in Spanish Dehesas

This premium cured pork loin comes from 100% purebred Ibérico pigs, raised in the wild in the oak-rich pastures of Spain. These heritage animals are known for their superior genetics and natural lifestyle, which result in exceptional meat quality.

Acorn-Fed Perfection During the Montanera

During the montanera season, the pigs exclusively feast on sweet acorns, which naturally enhance the flavor and texture of the meat. This traditional diet enriches the pork with monounsaturated fats and gives it a unique, slightly nutty taste.

365-Day Natural Curing for Deep Flavor

The Lomo de Bellota is cured for at least 365 days in controlled conditions, allowing it to develop deep, layered aromas. The slow aging process enhances its tenderness, giving it a melt-in-your-mouth texture with complex, lasting flavors.

Exquisite Marbling and Texture

Each slice reveals a marbled texture with golden streaks of intramuscular fat. This marbling provides both succulence and depth, making every bite rich and juicy with a tender, satisfying chew.

Aromas and Spices That Tell a Story

Expect a bouquet of authentic Spanish aromas—nutty acorns, subtle paprika, and mild garlic. These all-natural ingredients create a balance of savory and sweet that lingers on the palate.

Storage & Shelf Life

To maintain peak flavor, store in a cool, dry place below 7ºC. With a shelf life of 365 days, you can enjoy this delicacy year-round with guaranteed freshness.