Lomo de Bellota is the eye of the pork loin, a cut of meat with a high meat to fat ratio and traditionally considered to be as good as the top end Iberico hams.
Loma de Bellota sold in 100g packs has been rubbed with a mixture of salt, garlic and paprika, and then is cured for four months. The ham comes from Iberian pigs who have been fed on a rich diet of acorns, which gives the meat a unique nutty and smoky flavour
This meat needs to be on any charcuterie board, or even as a tapas dish in its own right.
Thanks to the knowledge gained during more than 70 years and several generations dedicated to this activity, Montanegra produces Ibérico products that are considered to be amongst the best nowadays in Spain. A family business located in the D.O. ‘Dehesa de Extremadura’ in the Southwest of Spain. Its geographical location is one of the best areas of oak trees in the region, making the maximum use of the pasture for the breeding of Black Iberian Pigs.
About 75% of the production is Montanegra’s own cattle, leaving 25% to other Dehesas. Montanegra has an important level of ownership in the main abattoir of the province of Badajoz, therefore having larger control over this process. The drying rooms in Nogales have a capacity of 150,000 hams; the drying rooms in Higuera La Real have approximate capacity for 500,000 hams. The premises located in the South of Badajoz are ideal for the curing process due to the microclimate of the area.
The quality of Montanegra’s hams has recently been recognised by winning a 3 star Great Taste Award in 2013 for their Jamón Ibérico de Bellota D.O. elevating their ham products to some of the best in the UK.