Fermin’s Lomo Ibérico de Bellota is one of Spain’s most exquisite cured pork loins, crafted from free-range acorn-fed Ibérico pigs. During the montanera season, these heritage animals roam the dehesa woodlands, grazing on acorns, wild herbs, and grasses—developing the celebrated marbling and nutty sweetness that set Ibérico de Bellota apart. Seasoned with sea salt, garlic, olive oil, and warm spices, then air-cured in the mountain climate of La Alberca, Salamanca, this lomo delivers an elegant balance of silky texture and deep, lingering flavor.
The slices are paper-thin, ruby-red, and lightly marbled, softening as they come to room temperature. Enjoy them on their own, drape over crusty bread with tomato and olive oil, or serve as part of a charcuterie spread with aged sheep’s milk cheeses, almonds, and olives. Lomo de bellota also shines alongside grilled vegetables, warm potatoes, or incorporated into simple tapas.
Fermin, founded in 1956, was the first Spanish producer authorized to export Ibérico charcuterie to the United States. Their curing houses sit within a UNESCO Biosphere Reserve, where traditional salting, natural mountain air, and expert aging create charcuterie that is prized by chefs and connoisseurs worldwide.
- Pairings: Ribera del Duero, Rioja Reserva, Amontillado Sherry, aged Manchego, Idiazábal, Marcona almonds.
Ingredients: iberico de bellota pork, salt pimenton, seasoning (sugar, trisodium citrate, sodium nitrite, potasium nitrate), olive oil, garlic, nutmeg, oregano, beef collagen casing.
Nutritional information coming soon
Nutritional information coming soon