Fermin Ibérico Lomo Iberico Bellota
Cured lomo is rarely found outside of Spain, and this cured lomo, from celebrated producer Fermín, is the finest there is. To create this quintessential Spanish delicacy, whole boneless loins from Iberíco de Bellota hogs are rubbed with pimento (Spanish smoked paprika) and sea salt, and cured in casing for a minimum of 3 months. The cured lomo is then hand trimmed and sliced very thin. Well-marbled with buttery, nutty fat, thanks to the hogs' diet of native acorns, the tender rounds have a rich, slightly sweet-salty pork flavor and a silky texture.
- Three 2-oz. packages sliced lomo (6 oz. total).
- Shipped fresh.
- Made in Spain.
- A Williams-Sonoma exclusive.
- Use & Care
- The cured lomo was shipped fresh with ice packs. Upon receipt, refrigerate the lomo. It will keep refrigerated up to 9 months, unopened. Once opened, it will keep refrigerated for 1 month. We do not recommend freezing the lomo. To serve, remove the lomo from the refrigerator and allow to come to room temperature for a minimum of 10 minutes before serving. Ibérico de Bellota cured lomo is best enjoyed at room temperature.
To ensure freshness, perishable items are shipped overnight from the supplier and are not eligible for rush shipping. Please allow up to one week for delivery.
The shipping rate varies depending on your order total and shipping destination. View Shipping Options and Charges.
At Williams-Sonoma, we take great pride in the quality and craftsmanship of our products. If, within 90 days, you are not completely satisfied with your purchase for any reason, please return the item for an exchange or refund of the merchandise value. View Full Return Policy.