Hand Carved Iberico Lomito De Bellota – 100g

Acorn-Fed Lomito- The Prized ‘Noble Cut’

Lomito literally translates to ‘tenderloin’ in Spanish and is the most tender and succulent cut to eat- it is prized and the most valued of all Spanish cured meats. The Lomito is a prized cut from between the shoulder blades which is unbelievably soft and delicate, with a small amount of fat which is mosaiced through the meat as you can see. Unlike, the Chorizo or Salchichon, the Lomito is a lean cut and it has been lightly seasoned and cured with salt, paprika, pepper, lemon, garlic, oregano and the finest Spanish olive oil.

The Lomito is considered as the ‘Noble Cut’ in Spain due to its prized succulence. Especially the Lomito De Bellota which is cut from the finest acorn-fed Iberian Black Pig.

What is Iberico Lomito made from?

Unlike Chorzio or Salchicon, which is made from minced or chopped Jamon, Lomito (not to be confused with Lomo) is a carefully cured whole piece of pork loin from the black iberico pig. The cut is salted, spiced (usually paprika), cured and sliced with great care to ensure its delicate wonderful flavour is presented in the best way possible. The loin is usually sweet, but, Iberico Lomito de Bellota takes those flavours to a new level. The nutty elements from the acorns makes this jamon truly wonderful.

This exceptional product is made from the finest Iberian pork, raised in the lush pastures of Spain’s Iberian Dehesa. Lomito de Bellota is renowned for its superior quality, characterized by its rich marbling, deep red colour, and tender texture, making it a must-have for any gourmet charcuterie board.

Each slice of our Lomito de Bellota is meticulously hand-cut to preserve its delicate texture and enhance its robust flavour profile. The meat is dry-cured for an extended period, allowing the natural sweetness of the acorn-fed Iberico pork to develop fully. This traditional curing process, combined with the unique diet of acorns and herbs, results in a product with an intense, nutty flavour and a buttery finish that melts in your mouth. It is delicious.

How we suggest enjoying you Iberico Lomito?

To make a traditional Spanish-style Lomito sandwich, start by slicing a fresh baguette or rustic Spanish bread and toast it under a grill. Cut two ripe tomatoes in half and grate the tomato flesh into a bowl, discarding the skins. Take a clove of garlic, cut it in half, and rub the cut side over the bread. Drizzle extra virgin olive oil over the garlic-rubbed bread, then spread the grated tomato evenly on both halves and sprinkle with a pinch of sea salt. Lay 100g of hand-sliced Iberico Lomito de Bellota generously over the tomato-covered bread.