Lomo Iberico de Bellota (Pork Loin) Sliced

COVAP Lomo Ibérico de Bellota is a dry-cured Spanish iberico pork loin—the pata negra cut that sits alongside jamón as one of the most prized products of the Ibérico pig—offered here in a beautifully sliced, ready-to-eat package. Leaner than ham yet equally luxurious, lomo iberico is the boneless eye of the loin from 100% purebred Ibérico pigs raised free-range on the holm oak pasturelands of Los Pedroches, fed on acorns during the montanera season. Rich in oleic acid—the same heart-healthy monounsaturated fat found in olive oil—this acorn-fed iberico pork loin delivers a depth of flavor that no grain-fed pork can approach.

Each piece is rubbed with Pimentón de la Vera—Spain’s protected smoked paprika—along with garlic and sea salt, then air-cured for a minimum of 70 days in COVAP’s traditional drying cellars in Córdoba. The result is a paper-thin lomo iberico de bellota with a deep rose color, a warm smoky fragrance, and an elegant balance of nutty sweetness and gentle spice that melts on the palate. It is at once more delicate and more aromatic than chorizo, and leaner and more subtly spiced than jamón—a distinct and irreplaceable part of the Spanish charcuterie tradition.

Serve this sliced iberico pork loin at room temperature so the bellota fat softens and the aromatics fully emerge. Arrange on charcuterie boards alongside aged Manchego, olives, and crusty bread; lay over warm pan con tomate; or pair simply with a glass of Tempranillo and let the lomo speak for itself. No cooking required—this is a ready-to-eat Spanish pork loin at its finest.

COVAP, founded in 1959 as a cooperative of farming families in the Valle de Los Pedroches, is the largest Ibérico farmers’ cooperative in Spain. Certified under the Protected Designation of Origin D.O.P. Los Pedroches and carrying the black-label bellota classification—the highest tier in Spain’s official Ibérico standard—COVAP produces acorn-fed Spanish cured meats that reflect the highest level of craftsmanship and full farm-to-table traceability.

• Pairings: Tempranillo, Ribera del Duero, Verdejo, aged Manchego, Idiazábal, Marcona almonds, extra virgin olive oil.