Revel in the world-class ﬂavors of Ibérico cured meats with this magniﬁcent trio. Silky slices of acorn-fed Ibérico de Bellota takes center stage, while dry-cured Ibérico lomo pork loin and longaniza sausage add a delicious variety of ﬂavors. With just one taste, you’ll appreciate the splendor of Ibérico pork.
Ibérico ham is the most prized in the world, and with good reason. Taste one silky slice of renowned Jamón Ibérico de Bellota paleta and you’ll understand why this rich and nutty cured meat inspires such devotion.
Ibérico de bellota comes from the cured hams of free-range Ibérico pigs who graze on acorns in the oak forests of southwestern Spain. This rich diet and hardy environment results in spectacularly flavorful and complex meat. After curing in the mountains for over two years, the best hams are sent to us. We slice them ever so thinly, for you to enjoy the slightly sweet, umami-esque flavor of each deep red bite.
This selection includes dry-cured Ibérico de Bellota lomo or cured loin, the most tender cut of Ibérico. This whole piece of delectable pork is seasoned with smoked paprika and sea salt and cured for 3 months to develop a deep crimson color and lightly smoky flavor.
We included a third version of the Ibérico cured meat, longaniza sausage. This dry-cured sausage is seasoned with garlic and smoked paprika, for a savory meat that is perfect with a glass of dry red wine.
A bite of cured Ibérico pork is a matchless event. It’s hard to imagine meat could taste this good, making it the ultimate dish to surprise lucky guests or give to close friends.
Sizes for the items included in this collection are as follows: Ibérico Longaniza Sauage - 7 oz, Sliced Ibérico de Bellota - 3 oz and Sliced Lomo Ibérico de Bellota - 3 oz.
We may substitute products of equal quality for those shown in photo.