Lomo Ibérico de Bellota
High-quality Iberian pork loin, acorn-fed.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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The tradition of curing pork in Spain dates back centuries, with Iberian pigs being prized for their unique fat marbling and flavor. Curing techniques were refined over time to preserve meat and enhance its taste, influenced by Roman methods and Moorish culinary practices.
Lomo Ibérico de Bellota is more than just food; it's a symbol of Spanish culinary heritage and a celebration of quality ingredients and traditional craftsmanship. It represents a connection to the land and a deep respect for the Iberian pig.
A Culinary Treasure
Lomo Ibérico de Bellota is considered a delicacy in Spain and is often served on special occasions or as a premium tapas dish. It reflects the Spanish culture of enjoying high-quality, simple ingredients.
Slow Food Movement
The production of Lomo Ibérico de Bellota aligns with the principles of the slow food movement, emphasizing sustainable farming practices, animal welfare, and the preservation of traditional culinary techniques.
Gastronomic Tourism
The region where Iberian pigs are raised, known as the 'dehesa,' has become a popular destination for gastronomic tourism, attracting visitors eager to learn about the production process and sample the exquisite cured meats.
Lomo Ibérico de Bellota offers a complex and intensely savory flavor profile characterized by nutty notes, subtle sweetness, and a rich, umami depth.
The acorn diet of the Iberian pigs imparts a distinctive nutty flavor to the meat. The curing process concentrates the flavors, resulting in a harmonious blend of saltiness, sweetness, and savory umami. The intramuscular fat melts in the mouth, contributing to a luxurious texture and intense flavor experience. Hints of paprika and garlic, often used in the curing process, add subtle complexity.
Serving Temperature
Serve Lomo Ibérico de Bellota at room temperature (around 20-25°C / 68-77°F) to allow the flavors and aromas to fully develop. Cold temperatures can mask the subtle nuances of the meat.
Slicing Technique
Thinly slice the lomo using a sharp knife. The thin slices enhance the texture and allow the fat to melt easily on the tongue. Professional slicers are often used in restaurants to achieve the perfect consistency.
Pairing Suggestions
Pair Lomo Ibérico de Bellota with crusty bread, Spanish cheese (such as Manchego), and a glass of dry sherry or Rioja wine. These accompaniments complement the rich flavors of the lomo without overpowering it.
Storage
Once opened, wrap any remaining lomo tightly in plastic wrap or parchment paper and store it in the refrigerator. Consume within a few days to maintain its quality.
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