Lomo Iberico de Bellota

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Lomo Iberico de Bellota

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Features: Not your ordinary pork loin. Easily identified by its characteristic marbled fat, this meat has a distinctive flavor, more comparable to Wagyu steak than pork. It can be prepared in the same fashion you would use a strip loin of Wagyu Beef. Truly exquisite.  

Breed: Iberico de bellota

Origin: La Alberica, Salamanca, Spain

Flavor Profile: The Ibérico pig has the exclusive ability to store large fatty deposits, which infiltrate the muscle mass,liberally marbling the meat in appearance and giving it an incomparable tenderness and texture. This genetic trait, paired with the unique rearing and feeding of the pig on the entirely natural diet of his surroundings in the Dehesa, is the secret to its fine flavor.

Spec:  Bellota: Bellota: the most fortunate Ibérico pigs are those born in early spring, summertime, and autumn. They benefit from the montanera, the peak of the fattening season from November to March the following year when they feast upon the abundant Bellota, the fallen acorns of the Evergreens, Cork, and Holm oaks. It is at this time that the ibérico has the chance to become the famous ibérico de bellota.

Season: Harvested in Spring, available year-round

Purchasing Options: Sold by the pound, flash frozen

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