Cut this beautifully cured tenderloin in thin slices and you will see deep maroon cured pork, gently marbled with acorn flavored fat that literally melts at room temperature. This solomillo has a firm texture with a nice smokiness, balanced with garlic and black pepper.
Our favorite way to enjoy solomillo is by itself, or with a loaf of fresh, crusty bread. The thin slices will glisten with mono-unsaturated fat, a result of the free-range, acorn-fed lifestyle of the Ibérico de Bellota pork.
Because this is a whole pork tenderloin cured without added fat, it is quite lean. Ibérico pork has a darker color and much fuller flavor than normal pork – the reason we call it “the other red meat!” Unlike most Ibérico de Bellota cured meats, this solomillo is smoked, adding another dimension to its flavor.
Ibérico de Bellota pork comes from the ancient Ibérico breed of pig only found in Spain. Bellota means acorn in Spanish, and refers to the huge amount of sweet acorns that the pigs feast on during the montanera season in the fall. These lucky animals wander the open dehesa rangeland of southwestern Spain in small family groups, sleeping under the stars.
This very special pork is the reason that Ibérico de Bellota hams and sausages are the finest in the world. This solomillo is one of our favorites.
Store your Solomillo Ibérico de Bellota in a cool, dry place. Once opened, consume within a week or two. Wrap carefully to prevent drying out. If mold develops, simply clean with a cloth and vegetable oil.