This exquisite cured pork loin, or lomo, is marbled with acorn flavored fat. Made from free-range, acorn-fed 100% Ibérico pork, it has a rich, smoky flavor. Slice this pork loin paper thin and serve with your favorite wine.

There is no finer style of charcuterie in the world. Because it is made from one cut of meat, there are no mysterious ingredients. In the legendary jamón curing town of Jabugo, the curing masters at Cinco Jotas take a whole acorn-fed Ibérico pork loin and season it with garlic, salt and paprika. It is then put in a natural casing and hung to cure in the mountain air for 90 days.

Cinco Jotas lomo embuchado is made from free-range, acorn-fed Ibérico pork. This special acorn-fed pork comes from indigenous Spanish Ibérico pigs that have enjoyed a happy life in the countryside of Spain feasting on herbs, grasses and especially acorns. "Bellota" is literally the word for acorn in Spanish.

For over 100 years, Cinco Jotas has been recognized as the premium brand of cured Ibérico pork. Based in the small mountain town of Jabugo, Cinco Jotas cures hams, sausages and pork loins from only acorn-fed 100% Ibérico pork.