Fermin’s Lomo Iberico de Bellota represents one of Spain’s most prized cured cuts, crafted from the acorn-fed Ibérico pig, an ancient breed renowned for its marbled, richly flavored meat. During the montanera season, these free-range pigs roam the dehesa woodlands of western Spain, foraging on acorns, wild herbs, and grasses. This natural diet infuses the pork with a deep, nutty sweetness and a luxurious tenderness unlike any other cured loin. Seasoned with sea salt, garlic, olive oil, and smoky pimentón before long, slow curing in the mountain air of La Alberca, Salamanca, each slice offers an elegant balance of savory, buttery richness and warm spice.
Paper-thin and melt-in-your-mouth, lomo ibérico de bellota is perfect for charcuterie boards, tapas platters, or layered onto crusty bread brushed with tomato and olive oil. Its refined flavor also pairs beautifully with roasted mushrooms, Marcona almonds, aged sheep’s milk cheeses, and lightly dressed salads. Allow the slices to rest at room temperature before serving—the aromas and texture blossom as the fat begins to soften.
Fermin, founded in 1956, was the first Spanish producer authorized to export Ibérico products to the United States. Still curing their meats in the UNESCO-protected Sierra de Francia, the family maintains traditional salting and aging practices that create world-class Ibérico charcuterie celebrated by chefs and gourmands alike.
- Pairings: Tempranillo Reserva, Mencía, Amontillado Sherry, farmhouse ales, aged Manchego, Idiazábal, quince paste.
Ingredients: Iberico de Bellota Pork, Salt, Pimenton, Seasoning (Sugar, Trisodium Citrate, Sodium Nitrite, Potassium Nitrate), Olive Oil, Garlic, Nutmeg, Oregano, Beef Collagen Casing.
Nutritional information coming soon