Iberico de Bellota Lomo *QUARTER POUND*

Iberico de Bellota Lomo, Quarter Pound

Delight in the unique flavors of Iberico de Bellota Lomo. Lomo cut from Iberico pork in Castilla y Leon, Spain: the whole boneless loin, cured and sliced, rich and tender at the same time.

Why you'll love it

• The whole loin — lomo is made from the entire boneless loin, which is why it holds together so evenly slice after slice.
• The leanest cut — leaner than the better known shoulder cuts, with a fine grain rather than heavy marbling.
• Rich and tender — rich in flavor but tender in texture, an unusual combination for a cured meat.
• Castilla y Leon — produced in the Castilla y Leon region of Spain, the heart of Iberico country.
• Bellota on the label — the word means acorns, the diet that gives Iberico pork its nutty sweetness.

How to enjoy Let the slices warm for a few minutes, then eat them with bread rubbed with tomato, a piece of Manchego, or nothing at all. Rioja, dry sherry or a cold beer will all do.

The quiet luxury of the Spanish board: less famous than jamon, and just as good in its own leaner way.