Lomito Ibérico de Bellota (Seasoned Acorn Take - The Most Valuable Cut)

Lomito de Bellota: The Essence of Dissolvability

Lomito is not a simple loin. It is a unique piece, small and precious, obtained from the head of the loin (the Presa). Its distinctive feature is the vein of intramuscular fat, which in acorn-fed pigs reaches levels of absolute perfection. Slow seasoning and gentle marinating turn this muscle into a masterpiece of softness.

Because Lomito is the most loved salami by gourmets:

• Extreme Marbling: Being the most infiltrated part of the pig, Lomito has a silky texture that literally melts on the mere contact with the palate.

• Exclusive Flavor: Compared to the classic lomo, Lomito has a sweeter, deeper and more persistent taste, with very marked notes of dried fruit.

• Limited Production: Each Iberian pig produces only two small pieces of Lomito, making it a rare and highly sought-after product.

• Noble Fat: The acorn fat (Bellota) present in Lomito is rich in oleic acid, the same as olive oil, making the product healthy and incredibly fragrant.

Tip for tasting:

Lomito should be treated with the utmost care. Slice it thinly by hand and let it rest on the plate until the fat becomes transparent. It does not need accompaniments: its aromatic complexity is such as to fill the senses at the first taste.