Iberico pork is widely regarded as among the very best on the planet. These pigs spend their lives grazing in the Spanish forests, eating acorns and living a stress-free life. This results in pork that’s well-marbled (it’s been called the pork equivalent of wagyu beef), with a deep, nutty flavor and healthy fats. Iberico pork lends itself exceptionally well to curing, which brings out the true depth of its flavor.
Dehsea Cordobesa’s Iberico pigs graze on 40,000 hectares of forested land near Cordoba, Spain, and whole loins are dry cured with garlic and spices the same way it’s been done for hundreds of years. This is “lomito,” not “lomo,” due to the fact that lomo typically has paprika and this excludes it in order to let the true taste of this spectacular pork shine through. Slice it thin and serve on charcuterie boards alongside Spanish cheese and marcona almonds or enjoy on its own.
Ingredients: Acorn fed Iberico pork, salt, spices (garlic, oregano, black pepper, paprika), sugar, water, sodium sorbate, sodium nitrate, potassium nitrate.
Nutritional information coming soon
Nutritional information coming soon