Details

WHAT IS IBERICO BELLOTA LOMO?

Montanegra Iberico Bellota Lomo from Basco is produced from Iberico pigs who spend their days in Extremadura, Western Spain. Possessing a sweet and salty taste, with traces of deep woody flavours, the Iberico charcuterie can only come from pigs belonging to the Iberian breed. This ancient breed has the rare quality to accumulate fat underneath the skin between the muscular fibres. This is what gives the ham its unique white streaks!

HOW TO SERVE IBERICO BELLOTA LOMO?

Iberico Bellota Lomo should be served at room temperature with some crusty bread and a glass of our Marques de Murrieta Rioja Reserva wine. Iberico lomo is the perfect cured meat that will make your dinner guests come back for more! Why not give this unique Montanegra Iberico Bellota Lomo a go? You won’t regret it!

STORING YOUR IBERICO BELLOTA LOMO

Our Iberico Lome comes vacuum pac in 1.5kg pieces. Keep refrigerated. Serve at room temperature, sliced thinly. Keep in the refrigerator for up to six months unopened. Once opened, wrap tightly when stored and use within 3 weeks.

Name: Montanegra Iberico Pork Bellota Loin

Ingredients: Iberian pork loin, paprika, salt, garlic, dextrin, LACTOSE, dextrose, MILK protein, MILK powder, sugar, antioxidants (E-301), preservatives (E-252, E-250), acidity E-331 (iii).

Net Weight: 0.8-1.2kg

Drained Weight: N/A

Storage: Keep Refrigerated

Best Before: See Label

Allergens: Milk, Lactose

Montanegra (Extremadura)
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.