Lomo – which comes from the loin of the pig – is one of the best, most expressive cuts of pork that can be cured – second only, perhaps, to jamón. This Lomo Ibérico de Bellota, therefore, is one of the very greatest cured meats from Fermín. It’s made from Ibérico de Bellota, the acorn-fed free-range black-footed pigs of western Spain, and then cured with sea salt, garlic and smoked pimentón, giving it a rich, meaty, slightly smoky flavor. Sliced thin, this lomo is perfect on its own, or served with a drizzle of high-quality Spanish extra virgin olive oil.

Fermín was founded in 1956 by Fermín Martín and continues to be owned and operated by the Martín family with the same traditional techniques and artisanal methods. It is located in La Alberca, a picturesque town in the western province of Salamanca, a region with a long history of jamón production. Along with support from José Andrés, Fermín became the first jamón producer to import to the United States in 2008.