Acorn fed ibérico Lomo Pata Negra & 100% ibérico Chorizo

Both. But here’s the difference. Same breed, same acorn feeding, two very different personalities.

Acorn-fed ibérico lomo is cured pork loin, made with time and no shortcuts. Just salt, air and time. Notes of toasted hazelnut and wild herbs, a firm bite, delicate marbling. The kind that doesn’t need to raise its voice.

100% ibérico chorizo is something else: minced meat into sausage, paprika and cured to be bold from the first slice. Paprika, smoke and a texture that melts with intent.

Lomo is subtle. Chorizo makes itself known. Both disappear too quickly.

If you want it now and without complications, our 80 g sliced packs are perfect: quick, convenient and with no waste.

If you like to control the cut and get the very best out of our cured meats.

Acorn-fed ibérico lomo shows its full potential at the table when sliced very thinly just before eating. It's a conversation starter.

Same goes with Acorn-fed ibérico chorizo, except you want to go thicker. The wider the piece, the more melting the texture.

Like you won’t regret choosing them. But here’s the more detailed version.

Acorn-fed ibérico lomo reveals notes of toasted hazelnut, wild herbs and a natural sweetness that cannot be improvised. Firm yet juicy texture, with fine marbling in every thin slice.

Acorn-fed ibérico chorizo goes in a different direction: smoky and spiced aromas, an unctuous texture and a roundness on the palate that lingers. In both, the bellota quality is obvious: intramuscular fat with complex flavour, noticeable from the very first bite.

To enjoy them properly, take them out of the fridge 15 minutes before serving. Allow 30 to 50 g per person.

Both are impossible to stop eating.

Here are a few tricks to make sure that LOLO flavour shows up in every bite.

For a whole acorn-fed ibérico lomo, keep it in a cool, dry place and wrap it in a breathable cloth after the first cut. Acorn-fed ibérico chorizo works the same way: its natural casing already acts as a barrier against oxidation.

For sliced products, always keep them in the fridge and take them out 10–15 minutes before serving so the meat regains flexibility and releases its full flavour.

After each use, cover the cut surface with cling film. Very little effort, a lot of difference.

A long, flexible, sharp knife. No fear.

For lomo, slice thinly, almost translucent cuts that maximise contact with the palate and intensify flavour perception. Every fine slice of cured loin shows its natural marbling and releases its full aromatic complexity.

Thin slices, vertical cut, and you won’t need to explain anything else.

Ibérico chorizo asks for a slightly thicker slice to preserve its characteristic juiciness. Smooth movement, well-stabilised piece, no tearing. And after each cut, cover the end with cling film to preserve moisture and aromas.

Spanish, yes. But without the Sunday suit.