Cabecero de Lomo Ibérico de Bellota - Cured Pork Top Loin

Cabecero de Lomo Ibérico de Bellota - Cured Pork Top Loin

Free-range, acorn fed. About 1.5 lbs - APPROX PRICE, Final Sale Price $44.00/lb

$109.95 ic-14
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  • Average 1.5 lbs - Final sale price - $44.00/lb
  • Free range Ibérico
  • Cured for 3 months
  • Bellota - acorn fed
  • By COVAP, a cooperative in Cordoba
  • Size - Approximately 1.5 lbs

NOTE: The size of Cabecero de Lomo Ibérico can vary considerably based on the size of the animal. Your final purchase price will be based on the exact weight of the lomo you will receive. Each piece weighs an average of 1.5 lbs. The regular per pound cost is $73.00, but the lomo is currently on sale for $44.00 per pound. The final sale price will be about $66.00.

Cabecero de Lomo is a tender, 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 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 is a cut of meat near the pork tenderloin with very similar attributes and more intense marbling.

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 feasted 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.


Acorn fed Ibérico pork, salt, spices (garlic, oregano, black pepper, paprika), sugar, water, sodium ascorbate, sodium nitrate, potassium nitrate. No hormones added.

Nutritional Information

Serving size 1oz (28g). Servings per container varied. Calories 110, from fat 80. Total fat 9g (15%), saturated fat 3g (16%), trans fat 0g (0%), cholesterol 50mg (17%), sodium 440mg (18%), total carbohydrates 0g (0%), fiber 0g, sugars 0g, protein 6g. Not a good source of calcium, vitamin A or C, iron 6%. * Percent Daily Values based on a 2,000 calorie diet.

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