Cabecero de Lomo Iberico (Top Loin) Bellota 6/1.54#, Unsliced $/#
Unsliced – Slice thinly and serve on a tapas plate with cheese or layer slices upon an egg sandwich for added flavor. Lomo is a dry-cured pork loin with paprika on the rind and mixed into the grain of the meat,
as is customary in Spain. It is the only Lomo made from 100% Ibérico pig available on the
U.S. Market. Dehesa Cordobesa® products are the highest possible classification of Ibérico
This is the loin of the pig which is cured 90 days and produced with paprika both on the rind and mixed into the grain of the meat, as is customary in Spain. It is pink to deep pink with a layer of fat around the perimeter. The only purebred loin in the U.S. market, Lomo is extremely tender and flavorful. The smoky paprika balances the intense flavor of the pork.
About Dehesa Cordobesa
All Dehesa Cordobesa® products are “de Bellota 100% Ibérico,” meaning they come from 100% purebred, acorn-fed Ibérico pigs. This is the highest possible classification of Ibérico meat, and is quite rare. Much more common are several lower quality categories that are still classified as Ibérico, but are non-free-range (Cebo) or only 50%/75% Ibérico.
hey roam freely within the nearly 1 million acres of dehesa (oak forest) in the Valle de Pedroches in Córdoba. This dehesa is notable for its Encina Oak trees, which produce acorns considered to be the sweetest in Spain, giving the meat its unparalleled sweet and savory flavor.
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