-Curing: The meat is to be totally cured in 3 months and to be hung in an air-drying sheds in the Sierra de Jabugo Mountains.
It is also cured with sea salt, garlic and pimentón smoked paprika, which lends it a rich smoky flavor with very little fat.
It has a rich and wonderful flavor where people mostly slice the lomo thinly and serve it on a plate just as it is.
-Iberian Pork Loin: The Iberian pork loin has the characteristic smell and taste and has a light in colour.
Loin from extra Iberian pork meat nourished with a combination of acorns and natural cereals based-food , in wild-controlled forest regime.
-Lomo iberico de bellota: Lomo iberico de bellota is the most ultimate sausage.
This is incredibly made from the meat of free-range that is rich inSpanish acorns or bellotas.
Traditionally elaborated with Iberian pork loin, and the skin is made of animal gut.
Iberico de Bellota pork is produced from Iberico pigs, the famous black pigs indigenous to the Iberian peninsula that gives them their name.
Iberico de Bellota is the highest quality pork available.
It has a unique ability to store extremely high levels of vegetable fats in its dense muscle tissue, this trait is unique to the Iberian breed of pig allowing its meat to produce an incomparable tenderness and texture along with tremendous sweet flavor.
The Iberico pig is a descendant of sus mediterraneus, the wild boar that once inhabited the forests of the Mediterranean.
Popularly known as pata negra, or black hoof, Iberico pigs are the last free ranging pigs in Europe.
This acorn-heavy diet gives the resulting Iberico de Bellota pork an unsurpassed taste and quality.