This Lomo Iberico de Bellota is the dry-cured pork loin, rubbed with smoked pimenton de la Vera, olive oil, garlic, nutmeg, and oregano. In the dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. Popularly known ...This Lomo Iberico de Bellota is the dry-cured pork loin, rubbed with smoked pimenton de la Vera, olive oil, garlic, nutmeg, and oregano.
In the dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. Popularly known as the Pata Negra or Black Hoof, the Iberico de Bellota feed exclusively on fallen acorns, known as bellota, for three months prior to slaughter. The resulting meat is swirled with high levels of flavorful natural fats, for which this pig has gained notoriety.
Thinly sliced in a 2 ounce vacuum-sealed package, this lomo is sure to be the star of any tapas platter! Fermín USA is a joint venture between The Rogers Collection, Chef José Andrés, and the Martín family of Embutidos Fermín. Embutidos Fermín is a small, family-owned firm based in Las Bautecas-Sierra de Franca in Salamanca (Castile-Leon), Spain. Since 1959, when patriarch Fermín Martín founded the company, the Martín family has been raising and slaughtering pigs to produce the highest quality jamones (hams) and embutidos (cured meats).