You’ve heard of Jamón ibérico, but have you heard of Lomo Ibérico de Bellota? You should definitely order it next time you see it on the menu! While it comes from exceptional acorn-fed Iberian pigs, this cured loin is special because of its firm but tender texture and smoky flavour.
Quick facts about Lomo Ibérico de Bellota
- Also known as: acorn-fed Iberian loin, lomo embuchado, or caña de lomo
- Definition: Lomo Ibérico de Bellota is a Spanish dish made up of thinly sliced cured acorn-fed Iberian loin, served at room temperature, and known for its rich and nutty flavours.
- Where we ate it: La Tastienda, Granada
- Context: what makes this different from other cured Iberian products is the marinade spice mix, which can include salt, paprika, garlic, and oregano, and the variation in the smoky scent from the wood used for drying and curing.
- Served: room temperature
- Texture: firm but tender
- Flavour: rich, nutty, savoury, smoky
- Protected origin (D.O.P.):
- D.O.P. Dehesa de Extremadura
- D.O.P. Guijuelo
- D.O.P. Jabugo
- D.O.P. Los Pedroches
- Pronunciation: loh-moh ee-beh-ree-koh deh beh-yoh-tah
- One-line verdict: one of the best Iberian cured products
Why it’s worth ordering
To truly immerse into the Spanish gastronomy, you need to try as many Iberian products as possible – because Spaniards love their pigs. While Jamón ibérico is amazing, you should get the Lomo Ibérico de Bellota when you have the chance. It’s, of course, delicious because it’s made with acorn-fed Iberian pork. It also has a different texture and flavour compared to Jamón ibérico, making this a whole new experience.
Taste and texture
The acorn-fed Iberian loin is marinated in a mix of spices, which can include salt, paprika, garlic, and oregano. Different producers have their own recipe for this marinade, which is why people have favorites.
Then, it is hung up in the drying room – some burning wood, like oak, to control the temperature and moisture (secado a la campana). Once it’s ready, the loin is kept in a curing place for at least 70 days, while some producers let it cure for 6 months.
Cut into thin slices, the Lomo Ibérico de Bellota shows beautiful fat infiltration, which is the hallmark of the acorn-fed Iberian pork. It almost melts in your mouth, but before it disappears, you can feel a smoky, nutty, and savoury flavor, then the firm but tender texture.
How to order it
It depends on the city and the restaurant you are at, but in a lot of places, you can order the Lomo Ibérico de Bellota in different portion sizes: tapa being the smallest, then media racion (half a portion), and racion (portion) being the biggest. Depending on how many people are with you, you’d choose how much Lomo you’d like to order:
- For +4 people, with other appetizers: “Una ración de Lomo”
- If you mix with other tapas: “Una tapa de Lomo, por favor”
- For 2 people, as an appetizer: “Media ración de Lomo”
Quick decision guide
You’ll like it if: you like Jamón ibérico and other cured meats.
Frequently asked questions
Yes, because the acorn-fed Iberian pork is the best ingredient for this cured product. There are variations, though, based on the purity of the pig’s breed and the preference for the origin (D.O.P.)
Bellota means acorn in Spanish. Iberian pigs that carry the Bellota designation spend their final months in the dehesa – the traditional oak forest pasture – eating acorns, which gives the fat its distinctive nutty flavour and the meat its exceptional marbling. It is the highest quality designation for Iberian pork products.
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