An Iberian lomo from the Jabugo region

The Montesierra 50% Iberian Bellota Lomo is produced in the Jabugo area of Andalusia, a region renowned for the excellence of its Iberian cured meats. The region’s natural climate promotes slow curing, allowing the product to develop elegant and balanced flavours.

Made from 50 per cent Iberian pigs reared free-range and fed on acorns during the montanera, this lomo is crafted from carefully selected raw materials.

A premium cut of Iberian cured meat

The lomo is the pork fillet, a lean cut particularly prized for its delicacy. Seasoned with precision and then stuffed into a natural casing, it is slowly cured to achieve a tender texture and a rich, concentrated flavour.

The acorn-based diet helps to lend subtlety and depth to its flavour profile.

A fine texture and delicate aromas

The Sliced 50% Iberian Bellota Lomo is characterised by:

• a tender, uniform texture
• delicate notes of spice and hazelnut
• a lovely finesse on the palate
• a harmonious balance between lean and fatty meat

Presented in thin, ready-to-serve slices, it offers an elegant and simple dining experience.

Serving suggestions

Best enjoyed at room temperature to reveal its full aromatic richness.

• Perfect for an Iberian charcuterie platter
• Pair with a mature Manchego cheese
• Ideal with a Spanish Crianza or Reserva red wine
• Pairs perfectly with artisan crackers

It is a sophisticated choice for creating an aperitif featuring authentic Spanish flavours.