Arturo Sánchez's Lomo Ibérico de Bellota is a unique cured sausage made from 100% Iberian pigs fed on acorns. The pigs are cured for a minimum of 6 months in a natural process, using fresh mountain air from Guijuelo. This process gives the sausage a high fat infiltration, resulting in a distinctive marbled appearance. The loins are carefully selected and stuffed into natural casing, then smoked over holm oak wood fires. After a minimum of 6 months of natural drying, the result is a delicate and elegant product with an intense flavor. The curing process is traditional and uses natural spices, including De La Vera Spanish Paprika, which has been perfected by the Arturo Sanchez family over generations.
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