La Jamoteca- Iberico Pork de Bellota Cured Loin, Sliced, Between 10-12 Portions Per Package, 4 Packages of 2oz Each from Fermin

This Lomo Iberico de Bellota is the dry-cured pork loin, rubbed with smoked pimenton de la Vera, olive oil, garlic, nutmeg, and oregano. In the dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. Popularly known as the Pata Negra or Black Hoof, the Iberico de Bellota feed exclusively on fallen acorns, known as bellota, for three months prior to slaughter. The resulting meat is swirled with high levels of flavorful natural fats, for which this pig has gained notoriety. Thinly sliced in a 2 ounce vacuum-sealed package, this lomo is sure to be the star of any tapas platter!