Acorn-fed Iberico charcuterie: lomo, chorizo and salchichón
Our acorn-fed Iberico charcuterie comes from purebred Iberian pigs fed on acorns (bellota) during the montanera season. Here are three, sliced into 80 g packets: lomo, chorizo and salchichón. Below: which one to choose, why only the lomo is pata negra, and how to serve them.
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Lomo, chorizo or salchichón, which Iberico charcuterie to choose
Three cured meats, three characters.
- The acorn-fed Iberico lomo is the pork loin, a whole lean cut seasoned with pimentón (Spanish paprika) and garlic. Its texture is firm and silky, with natural smoky notes.
- The acorn-fed Iberico chorizo is made with minced pork, pimentón and garlic. It is red and well seasoned without being hot, with fat that melts in the mouth.
- The acorn-fed Iberico salchichón has the same base as the chorizo, without the pimentón. Milder, it leaves the meat to do the talking.
Bellota charcuterie, why only the lomo is pata negra
All three come from purebred 100% Iberian pigs, raised by our partner farmer in the province of Salamanca. During the montanera, the acorn season, they roam free in the dehesa, Spain's oak pastures. That diet gives the fat its smooth texture and long finish.
Spain's Iberian quality standard reserves the term pata negra for ham, shoulder and loin from 100% Iberian acorn-fed pigs. Our lomo qualifies, like our pata negra ham and shoulder. The chorizo and salchichón come from the same pigs, but the term does not apply to them.
How to serve lomo, chorizo and salchichón
Take the packets out at least half an hour before serving, so the fat softens and the aromas open up. Start with the lomo, move on to the salchichón and keep the chorizo for last, because of the pimentón.
The three packets also come together in the Bellota Charcuterie Pack, cheaper than buying them separately. You will find it among our Iberico packs.
Discover our Bellota selection too
100% Iberico bellota ham and shoulder to go with your lomo and chorizo.
