• $129 per pound - average size 1.25 pounds
• Made from acorn-fed free-range Iberico pigs
• The ultimate Iberico sausage!
• Rich smoky flavor and very little fat

This incredible Lomo Iberico de Bellota is made from the meat of free-range Iberico pigs that feast on rich Spanish acorns, or 'bellotas'. They have plenty of exercise roaming about the Dehesa --- mountain oak meadows. In the autumn they gorge on the acorns as well as other natural herbs, grasses and mushrooms. The result: a flavor unparalleled in the world. (more info)

• $129 per pound - average size 1.25 pounds
• Made from acorn-fed free-range Iberico pigs
• The ultimate Iberico sausage!
• Rich smoky flavor and very little fat

This incredible Lomo Iberico de Bellota is made from the meat of free-range Iberico pigs that feast on rich Spanish acorns, or 'bellotas'. They have plenty of exercise roaming about the Dehesa --- mountain oak meadows. In the autumn they gorge on the acorns as well as other natural herbs, grasses and mushrooms. The result: a flavor unparalleled in the world.

Your Lomo Iberico de Bellota is cured with sea salt, garlic and pimentón smoked paprika, which lends it a rich smoky flavor with very little fat. Since it has such a rich and wonderful flavor, most people slice the lomo thinly and serve it on a plate just as it is -- perhaps with some Manchego cheese or membrillo. Others drizzle the slices with olive oil.

The sizes of the lomos vary considerably, based on the size of the animal, so we have listed the price per pound. Just before we pack your order, we will weigh your piece at the packing station so that you pay only for the exact amount you receive.

The producer, 'Jamones Fermin', produces this chorizo using 100% Spanish Iberico meat and all of their products are cured in Spain. They are the first producer of Iberico products to be approved for export to the United States.

This family company is based in the medieval town of La Alberca high in the mountains near Salamanca. The cool dry air, and short summer season are ideal for the traditional curing of hams and sausages.

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