Iberico Lomo, Pure Bellota 1.2kg

Iberico Lomo Pure Bellota is a 1.2kg loin of Pure Bellota Iberian pig. The lomo is a clean, boneless muscle from the back of the animal. It is beautifully marbled with soft Bellota fat. Additionally, it is prized across Spain both as a fresh roasting joint and as the base for cured lomo embuchado. Fresh and chilled, it suits roasting, pan-searing or slicing into thick chops.

About Iberico Bellota — The World’s Finest Pork

Iberico Bellota is the highest grade of pork produced anywhere in the world. The black Iberian pig is a heritage breed native to the Iberian Peninsula. It roams freely across the dehesa — the ancient oak forest ecosystem of south-west Spain. During the montanera season, from October to February, the pigs forage on fallen acorns. As a result, they consume extraordinary quantities of bellotas from holm and cork oaks each day. This acorn-rich diet transforms the pork completely. In particular, the fat becomes infiltrated with oleic acid. This gives it an almost buttery quality with a deep, nutty sweetness unlike any other meat. Furthermore, the free-range exercise and slow traditional rearing develop extraordinary intramuscular marbling. It is this combination of breed, diet and lifestyle that has led many chefs to call Iberico Bellota the Wagyu of pork.

Pure Bellota — the black label — represents 100% purebred Iberian pigs, acorn-finished in the dehesa. It is the pinnacle of the grading system. As a result, it produces pork of quite extraordinary quality. The meat is darker in colour than conventional pork. Additionally, it is richly marbled with soft, fragrant fat and has a flavour depth that rewards simple cooking. Season generously with flaky sea salt. Then let the quality of the pork do the rest.

How to Cook & Serve

To get the very best from Iberico Lomo Pure Bellota:

• Tie with butcher’s twine and season generously all over with sea salt.
• Sear in a very hot pan until golden on all sides, then roast at 180°C for 20 to 25 minutes per 500g.
• Pull at 63°C internal temperature for perfectly pink, juicy pork — do not overcook this cut.
• Rest for 15 minutes before removing the string and slicing thickly to serve.

Perfect Pairings

Iberico Lomo Pure Bellota pairs beautifully with:

• Roasted garlic and rosemary pan juices
• Braised Puy lentils or white beans with olive oil
• A structured Rioja Reserva or Mencía from Bierzo
• Simple green salad dressed with sherry vinegar

Storage: Keep refrigerated and use by the date shown. Bring to room temperature for 30 minutes before cooking. Season with flaky sea salt — the quality of Iberico pork needs nothing more. Delivered fresh and chilled, ready to cook.

However you cook it, Iberico Lomo Pure Bellota brings the authentic flavour of Spain to your table. It is a genuinely exceptional ingredient that rewards simple, confident cooking. In addition, leftovers are excellent cold with a simple dressed salad. Moreover, any leftovers are excellent cold the following day.