If lomo is one the finest Ibérico pork products - some argue it is superior to the jamón itself - lomo Ibérico de Bellota is the ultimate Ibérico sausage!

This incredible lomo Ibérico de Bellota is made from the meat of free-range Ibérico pigs that feast on rich Spanish acorns, or 'bellotas.' They get plenty of exercise roaming about the dehesa, or mountain oak meadows. In the autumn, they gorge on the acorns as well as other natural herbs, grasses and mushrooms. The result is a flavor unparalleled in the world.

Your Lomo Ibérico de Bellota is cured with sea salt, garlic and pimentón smoked paprika, which lends it a rich smoky flavor with very little fat. Since it has such a rich and wonderful flavor, most people slice the lomo thinly and serve it on a plate just as it is, perhaps with some aged cheese or Marcona almonds. Others drizzle the slices with olive oil.

The producer, 'Jamones Fermin,' produces this lomo using 100% Spanish Ibérico meat and all of their products are cured in Spain. They are the first producer of Ibérico products to be approved for export to the United States.

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.

NOTE: The size of lomo can vary considerably and the average size is about 1.3 lbs.