Lomo Iberico de Bellota is the ultimate Iberico sausage. A whole pork loin is seasoned with smoked paprika and sea salt, then cured in a casing for 3 months. The result is a beautiful marbled sausage with a deep red color and wonderful smoky aroma. It has a nutty, smoky flavor and literally begins melts in your mouth as you take the first bite. There is no better cured sausage in the world.

Lomo Iberico de Bellota is made from the meat of free-range Iberico pigs that feast on rich Spanish acorns, or 'bellotas'. The Iberico pigs get plenty of exercise roaming the Dehesa, or mountain oak meadows, of Spain and in the fall, where they gorge on acorns as well as other natural herbs, grasses and mushrooms.

Sliced Lomo Iberico de Bellota is cured with sea salt, garlic and pimentón (smoked paprika). Because of its wonderful flavor, most people choose to eat the thinly sliced lomo on its own at room temperature, possibly with sliced Manchego cheese or membrillo. It's also delicious lightly drizzled with extra virgin olive oil and served with a glass of Spanish wine.

Produced by Fermin, this lomo was made using 100% Spanish Iberico meat. All of their products are cured in Spain. This family company is based in the medieval town of La Alberca high in the mountains near Salamanca. The cool dry air, and short summer season are ideal for the traditional curing of hams and sausages.

Sold in 2oz packages.

The photo of the two sliced meats with different marbling has a shot of the Iberico de Bellota Lomo on the left, and the Serrano Lomo on the right.