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 natural climate of this region promotes slow curing, allowing the product to develop elegant and balanced flavors.

Made from 50% Iberian pigs raised in freedom and fed acorns during the montanera, this lomo benefits from carefully selected raw materials.

A noble cut of Iberian charcuterie

Lomo is the pork tenderloin, a lean cut particularly prized for its delicacy. Precisely seasoned and stuffed into natural casings, it is slowly cured to achieve a tender texture and beautiful aromatic concentration.

The acorn-based diet contributes to the subtlety and depth of its flavor profile.

Fine texture and delicate aromas

Sliced 50% Iberian Bellota Lomo is distinguished by:

• a tender and consistent texture
• delicate notes of spices and hazelnuts
• a beautiful finesse on the palate
• a harmonious balance between lean and fat

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

Serving suggestions

Enjoy 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 refined option for creating an aperitif with authentic Spanish flavors.