Cured Acorn Fed Iberico Underloin

Product: Ibérian Pork Shoulder
Region: Córdoba, Spain
Ingredients: Acorn Fed Ibérico Pork, Salt, Paprika, Garlic & Oregano
Mouthfeel: Melt-in-your-Mouth, Silky, Juicy & Tender yet Firm
Flavor: Sweet Acorn, Smokey, Nutty, Garlic, Paprika
Serving Suggestions: Hand cut, 3-4 millimeters, Room Temp, Cut directly before serving

Spain’s peaceful Pedroches Valley is a pastoral paradise of rolling hills and meadow landscapes. Because it has the longest extension of oak tress in Europe, it is often referred to at “The Valley of the Acorns.” For over 50 years producer and co-op COVAP has been using traditional and free-range agriculture with the farmers and ranchers of the region to develop the exquisite Iberico de Bellota, or Acorn-fed Iberican pig.

The Iberico breed has been bred through the centuries to develop a special characteristic that causes the fat within their muscles to obtain their diets exact flavors. While these gorgeous blue/grey pigs rummage the ground with a zen-like determination for the fallen acorns of the abundant cork and oak trees, the acorn’s fat permeates directly into the muscle and fat of the pig, making their meat a uniquely spectacular delicacy that is considered to be one of the jewels of the world cuisine. Lomito, or the pork loin, is deep red, gamey, smoky and is infiltrated with healthy melt-in-your-mouth fat boasting flavors of sweet acorns.