100% Iberian Acorn-Fed Lomo, Señorío de Montanera
Cured lomo made from 100% Iberian pork, raised free-range in the dehesas and fed on acorns during the montanera season. Sliced and presented in a tasting format, packed in a protective atmosphere and ready to enjoy with all the flavour and freshness of freshly sliced Iberian lomo.
Traditionally crafted, it has a vivid red colour, intense marbling and delicate streaks of infiltrated fat. Its intense aroma reveals subtle notes of paprika, while its exceptional juiciness makes every slice particularly succulent.
It is packed in a protective atmosphere to preserve its unique organoleptic qualities. This packaging technology helps maintain the flavour, texture and aromas of pure Iberian pork as if it had just been freshly sliced.
Gluten-free, lactose-free and free from dairy products.
Technical Information
Ingredients: 100% Iberian acorn-fed lomo, salt, paprika, spices and spice extracts, dextrose, preservatives (E-252 and E-250) and antioxidant (E-301).
Special storage conditions: Keep refrigerated below 7°C.
Weight: approximately 1 kg.
Directions for use: Remove from the refrigerator a few minutes before serving and allow the product to reach room temperature. Once opened, consume within 5 days.
Average nutritional values per 100 g
- Energy: 1756.50 kJ / 427.39 kcal
- Fat: 35.68 g
- of which saturates: 15.28 g
- monounsaturated fat: 18.51 g
- polyunsaturated fat: 1.89 g
- Carbohydrates: 1.09 g
- Protein: 26.56 g
- Salt: 5.6 g
Shelf life: 9 months from the date of production. We recommend allowing it to rest for approximately 15–20 minutes before serving.
Tasting Notes
Smooth and unctuous in texture, with an intense, persistent flavour accompanied by a highly distinctive aroma full of nuances.
This exceptional cut comes from an Iberian pig that has completed two montanera acorn-feeding seasons. This results in remarkable fat infiltration, creating its characteristic and unmistakable marbling.
Its exquisite seasoning has been perfected over generations using natural spices and outstanding Pimentón de La Vera, giving it an intense, flavoursome character with a subtle smoky note enhanced by the curing process. The influence of the acorn-based diet can clearly be appreciated in its flavour.
During the careful drying process, the lomo gradually develops its firmness, delicate reddish colour, characteristic aroma, juiciness and refined flavour.
Pairing
At Made in Spain Gourmet, we recommend pairing it with Verdejo wines such as Menade or Curioso, as well as premium Cava. Fruity wines and Oloroso wines, such as those from Lustau, are also excellent choices.
Serve it with sourdough bread or crackers, finished with a drizzle of extra virgin olive oil. The combination is simply delicious.
Remember to open the pack and arrange the slices on a plate or serving board for around 15 minutes before eating, allowing them to reach room temperature. This helps reveal the full range of flavours and aromas on the palate.
Pure Spanish delicatessen.
If you are looking to buy some of the finest Spanish Iberian lomo, Made in Spain Gourmet is your online destination for premium Spanish gourmet products. You will also find exceptional black-label Iberian cured meats, carefully selected from some of Spain's finest producers.
The production stages of Iberian lomo
Iberian lomo goes through four main stages:
Seasoning: The lomo is seasoned with the spices that give it its distinctive flavour.
Draining: The pieces are left to drain for a specific period so that only the right amount of seasoning remains.
Curing: The curing process is essential in determining the final quality of the lomo.
Drying: During drying, the lomo gradually develops the texture and flavour nuances characteristic of this traditional cured meat. The finest lomo is naturally dried, taking advantage of the climatic conditions found in specific regions of Spain. The complete curing process takes approximately six months.
How we select Iberian lomo at Made in Spain Gourmet
Only the finest cuts reach this stage, an essential factor in producing a truly outstanding 100% Iberian acorn-fed lomo.
The fresh cuts must be impeccable. After seasoning, they are traditionally stuffed into natural casings before undergoing the drying and curing process. This careful artisanal production enhances the characteristic aromas and flavours of the meat.
The 100% Iberian pigs behind the products selected by Made in Spain Gourmet are raised on natural feed, natural pastures and acorns.
During the montanera season, 100% Iberian pigs roam freely through the dehesa, where they can reach weights of up to 180 kg. This freedom of movement and exceptional quality of life are ultimately reflected in the quality and character of the meat.
A 100% Iberian acorn-fed lomo typically undergoes a minimum curing period of approximately six months.
Why 100% Iberian lomo is the only choice at Made in Spain Gourmet
If you are looking for 100% pure Iberian acorn-fed lomo, you are a discerning gourmet who knows that only the very best will do.
This is an exclusive product where maximum quality comes first. And the price? We aim to offer exceptional value because our products come directly from carefully selected producers: some of Spain's finest professionals, committed to tradition and artisanal production methods. These are the producers we choose to work with.
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