- Average 1.25 lbs
- Free-range Ibérico pork
- Cured for 3 months
- Bellota grade - acorn-fed
- By COVAP, a cooperative in Cordoba
- Size - Approximately 1.25 lbs
Cabecero de Lomo is a tender, heavily marbled cured meat. Free-range Ibérico de Bellota pork is the secret to its deep, rich flavor. Cabecero should be sliced thinly and enjoyed on a warm plate to bring out its subtle flavors.
Cabecero is similar to the better known cured pork loin (lomo embuchado), but with much more marbling. It is a whole piece of Ibérico de Bellota pork seasoned with garlic, salt and paprika, then put in a casing and cured for three months. This extended curing intensifies the flavor and allows the spices to penetrate every part of the cabecero. The cabecero de lomo is a cut of meat above the shoulder. Note that this cut is full of flavorful fat, so this is not a lean sausage.
This cabecero comes from free-range, acorn-fed Ibérico pigs. Bellota means acorn in Spanish, and Ibérico de Bellota pork is from pigs that have enjoyed a happy life in the countryside of Spain, living under the stars. During the 'montanera' acorn season (November-February) they feast on up to 15 pounds of acorn a day, adding amazing flavor to this very special pork.
Dehesa Cordobesa is made by COVAP, based in the vast expanse of 'dehesa' rangeland north of Cordoba. This special environment is covered with holm oak and cork trees. The free-range Ibérico pigs roam this ancient woodland eating grass, herbs and acorns. This special diet, along with lots of exercise, gives Ibérico meat it's delicate flavor and a texture that melts in your mouth. The Ibérico industry preserves this magnificent landscape and noble breed by giving the land value and holding off modern development.
COVAP is a cooperative of 15,000 farmers and ranchers in the beautiful Valle de Pedroches. This valley was called Fahs al-Ballut by the Moorish rulers of ancient Spain, meaning "Valley of the Acorns." COVAP continues the tradition of sustainable, free-range agriculture that has been practiced here for thousands of years.
To our knowledge, their combined herd is the largest group of free-range pigs in the world. They share the 'dehesa' with sheep, goats and pigs, all sharing space on this pastoral paradise.
May We Suggest
"Very good chorizo."
R. Santos de Leon - New York, NY - Jan 19, 2018
"Iberico de Bellota pork is the best! Excellent taste and very good marbling. When sliced thinly and served at room temperature, it has a silky mouth feel. A must try for those who like lomo embuchado."
MariaVirginia Swan - New Albany, OH - Jan 19, 2018
"covap products are the best! "
Nieves Romero-Diaz - South Hadley, MA - Mar 13, 2016