- Acorn-fed, free-range
- Sliced and ready to serve
- From a whole cured Ibérico pork loin
- Mountain cured
- By the famed curing house Cinco Jotas
- Size - 1.5 oz/42.5 gr
Lomo Ibérico de Bellota is a revelation. This beautifully marbled cured pork loin has a sweet, nutty flavor balanced with a smoky aroma. The perfectly thin slices will begin to melt in your mouth with each bite.
This delectable cured sausage is made of free-range pork from Ibérico pigs that feast on sweet Spanish acorns, called 'bellotas.' A whole pork loin is coated in smoky Pimentón de La Vera smoked paprika, sea salt and garlic and cured for three months. Serve this finest of all sausages on a warm plate along with a glass of your favorite wine.
Cinco Jotas is the storied curing house of Jabugo, and is acknowledged as the premium brand of Ibérico ham in Spain. This lomo was made using 100% Spanish Ibérico pork and it was cured in the mountains of Spain.
100% Ibérico pork loin, sea salt, paprika, spices, preservatives E-252 (Potassium nitrate) and E-250 (Sodium nitrite). Gluten free.
Serving size 1.5oz (42g). Servings per container 1. Calories 120. Calories from fat 50. Total fat 5g (8%), Saturated fat 2g (9%), Trans fat 0g (0%). Cholesterol 25mg (8%), Sodium 610mg (25%), Total carbohydrate 0g (0%), Dietary fiber 0g (0%), Sugars 0g, Protein 36g. Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 10%. *Percent Daily Values are based on a 2,000 calorie diet.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
May We Suggest
"Plenty of flavor, I made filo sandwiches with it and delicious."
Sandra - Schaumburg, IL November 2018