• Format: Half loin
• Breed: 100% Ibérico (Lampiño-Mamellado variety)
• Diet: Acorns and natural pastures during "montanera"
• Curing: 6 months
• Approximate weight: 400 – 450 g

Pure Ibérico Lampiño-Mamellada Breed · Artisanal Curing

One of the most prized parts of the Iberian pig, valued for its perfect balance of intensity, juiciness, and gastronomic elegance.

This 100% Ibérico Bellota Loin comes from pure Ibérico Lampiño-Mamellada pigs, one of the oldest and rarest Iberian lineages. Raised freely in the dehesas of southwestern Spain, these animals feed on acorns and natural pastures during the "montanera" season, which allows for extraordinary fat marbling and a deep, delicate flavor to develop.

The result is a loin with a smooth texture, intense aroma, and refined character, considered one of the jewels of Iberian charcuterie.

Origin & Dehesa

The dehesas of southwestern Spain constitute one of Europe's most unique agro-pastoral landscapes. Among centuries-old holm oaks and cork oaks, Iberian pigs live freely, roaming vast expanses of land.

This traditional breeding system allows the animals to develop naturally, contributing to the ecosystem's balance and ensuring exceptional quality in Iberian products.

Each piece reflects the character of this unique environment where nature and tradition have coexisted for centuries.

The pure Iberian breed

This loin comes from 100% Ibérico pigs of the Lampiño-Mamellada variety, a primitive lineage of Iberian pig recognized for its genetic purity.

Animals with dark, hairless skin, featuring the characteristic "mamellas" on their neck, a distinctive trait of this ancestral genetics. Their slow growth and free-range life allow for the development of extraordinary meat with natural fat marbling, responsible for its juiciness and rich aroma.

The "montanera" and the acorn

During the "montanera," Iberian pigs feed freely on ripe acorns and natural pastures.

This diet, rich in oleic acid, promotes the characteristic marbling of Ibérico de Bellota, which provides a silky texture and a deep flavor. Thanks to this natural process, the loin develops a balanced structure and an elegant aromatic profile, making it one of the most prized parts of the Iberian pig.

Artisanal curing

After its preparation, the loin undergoes an artisanal curing process of approximately 6 months, where the piece slowly matures in natural conditions.

This process allows the aromas to concentrate and the meat to acquire a firm and juicy texture, while retaining all the character of Ibérico de Bellota.