Cured Acorn Fed Iberico Pork Top Loin

Made from acorn-fed Ibérico pork, this cured pork top loin (Lomo Ibérico de Bellota) is one of Spain's most prized charcuterie specialties. Leaner than jamón yet every bit as luxurious, it is seasoned with paprika, garlic, and traditional spices before being slowly cured to develop an exceptionally tender texture and a rich, nuanced flavor. The acorn-rich diet of free-ranging Ibérico pigs lends the meat its signature marbling and delicate notes of toasted nuts, sweet pork, and warm spice.

Thinly sliced, it is exceptional on charcuterie boards alongside Manchego, Marcona almonds, olives, and crusty bread. It also elevates sandwiches, tapas, and antipasti platters, or can simply be enjoyed on its own to appreciate its remarkable depth and melt-in-your-mouth texture. Serve at room temperature to allow its complex aromas and buttery richness to fully develop.

Dehesa Cordobesa is dedicated to preserving the traditions of Spain's legendary dehesa, where free-ranging Ibérico pigs forage naturally on acorns during the montanera season. Combining exceptional raw ingredients with generations of Spanish curing expertise, the company produces authentic Ibérico charcuterie that showcases the unmistakable flavor and craftsmanship of one of the world's great culinary traditions.