 Pork, salt, pimenton, seasoning, olive oil, garlic, nutmeg, oregano. USDA inspected.
 Serving size 1oz (28g). Servings per container varied. Calories 140, from fat 110. Total fat 7g (10%), saturated fat 2g (11%), trans fat 0g (0%), cholesterol 27mg (9%), sodium 400mg (16%), total carbohydrates 0g (0%), fiber 0g, sugars 0g, protein 11g. Not a good source of calcium, vitamin A or C, iron 4%. * Percent Daily Values based on a 2,000 calorie diet. |
Bellota Iberico Lomo (Exquisite Cured Pork Loin) PER POUND PRICE - ACTUAL SIZE & COST WILL VARY
$129.00 1 to 2 pounds / IC-09 OUT OF STOCK - Expected June, 2008
Email me when available
If lomo is one the finest Iberico pork products - some argue it is superior to the jamon itself -- Bellota Lomo is the ultimate Iberico sausage! This incredible Bellota Lomo is made from the meat of free-range Iberico pigs that feast on rich Spanish acorns, or 'bellotas'. The 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)
If lomo is one the finest Iberico pork products - some argue it is superior to the jamon itself -- Bellota Lomo is the ultimate Iberico sausage! This incredible Bellota Lomo is made from the meat of free-range Iberico pigs that feast on rich Spanish acorns, or 'bellotas'. The 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 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 individual half-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. You are ordering one of the first ever Bellota Iberico lomos to arrive in the U.S. 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. (less info) |
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