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.
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|Fermin Ibérico de Bellota Cured Lomo||$70.00|