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Fermín Iberico de Bellota Loin

The celebrated Iberico pig gives us yet another gift!

Quick Overview:

Raised on a free-range diet of Spanish acorns, Iberico pigs produce spectacular, smoky, rich meat.

Quick Facts

Origin: Spain
Animal Type: Pig
Unit Size: 2 oz.

The Flavor Experience

Not just any cured ham can call itself Iberico; it takes meat produced by special Iberico pigs native to Spain to earn the honor. Fermin Iberico Dry Cured Loin starts with free-range Iberico pigs raised on a diet of Spanish acorns in mountain oak meadows. Keeping with tradition, it is then cured with garlic, sea salt, and pimentón smoked paprika for its distinctive smoke. The result is a spectacular and sliceable cured pork loin with very little fat and intense flavor.

The Story

Fermin Martin and his wife Victoria started Fermin in 1956 in La Alberca, Spain, using artisanal methods to produce the finest cured pork products in the world. All these years later, the company is still family-run, and Fermin Iberico ham was the first to enter the US market

Usage Tips

Set a stack of sliced Dry Cured Loin on your next charcuterie plate next to a wedge of Manchego or Valdeón cheeses, for a culinary trip to Spain! Drizzle lightly with olive oil and a crack of fresh sea salt.

Full Description
$20.00
/ ea.

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Product Description

Raised on a free-range diet of Spanish acorns, Iberico pigs produce spectacular, smoky, rich meat.

Quick Facts

Origin: Spain
Animal Type: Pig
Unit Size: 2 oz.

The Flavor Experience

Not just any cured ham can call itself Iberico; it takes meat produced by special Iberico pigs native to Spain to earn the honor. Fermin Iberico Dry Cured Loin starts with free-range Iberico pigs raised on a diet of Spanish acorns in mountain oak meadows. Keeping with tradition, it is then cured with garlic, sea salt, and pimentón smoked paprika for its distinctive smoke. The result is a spectacular and sliceable cured pork loin with very little fat and intense flavor.

The Story

Fermin Martin and his wife Victoria started Fermin in 1956 in La Alberca, Spain, using artisanal methods to produce the finest cured pork products in the world. All these years later, the company is still family-run, and Fermin Iberico ham was the first to enter the US market

Usage Tips

Set a stack of sliced Dry Cured Loin on your next charcuterie plate next to a wedge of Manchego or Valdeón cheeses, for a culinary trip to Spain! Drizzle lightly with olive oil and a crack of fresh sea salt.

SKU: CHAR088

Why It's Awesome
It might be called ‘loin,’ but the cut of meat known as ‘lomo’ is actually taken from the top of the Iberico pig’s ribcage. The more you know!
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