Lomito 7 BELLOTAS®

Acorn-Fed Lomito ibérico

A small cut with all the character of Iberian pork

The 100% Iberico Acorn-Fed Lomito 7 Bellotas® is a traditional Iberian cured meat, made from selected meat from 100% Iberian pigs and carefully seasoned, stuffed and slowly cured.

Its defining characteristic is its generous marbling, which gives the meat a soft, rich texture and contributes to the depth and persistence of its flavour.

A small cut in size, but with a distinctive gastronomic character.

Iberian pork. Acorn-fed. Marbling. Time.

Marbling: an essential part of its character

Lomito stands out for the fine veins of fat distributed throughout the meat.

"During tasting, this fat provides smoothness and an appealing, silky texture, while helping its aromas and flavours linger on the palate."

What is Iberian Lomito?

Iberian Lomito is a traditional cured meat made from selected Iberian pork. The meat is seasoned, stuffed and then slowly cured, allowing its characteristic aroma, texture and flavour to develop gradually.

Although it shares the tradition and raw material of other Iberian cured meats, Lomito is different from Lomo. Its preparation and composition give it a distinctive profile, particularly due to its pronounced marbling.

Traditional preparation

At 7 Bellotas®, we believe in a slow approach to curing, where time is an essential part of the process. Lomito is made from 100% Iberian pork, carefully seasoned and stuffed before beginning its slow curing process. The gradual evolution of the piece allows its aromas, texture and flavour to develop naturally, without shortcuts.

Selection. Seasoning. Stuffing. Curing. Time.

A traditional cured meat, slowly prepared for those looking to discover other expressions of Iberian charcuterie beyond ham.

Tasting profile & How to enjoy

• ✓ Aroma: Intense and characteristic of traditional acorn-fed Iberian cured meats.
• ✓ Texture: Firm yet tender and silky, with a pronounced presence of marbled fat.
• ✓ Flavour: Deep and persistent, with the distinctive character of acorn-fed Iberian pork.

To best appreciate its texture and aromas, we recommend slicing the Lomito thinly and allowing it to come to room temperature for a few minutes before serving. Ideal as an aperitif, on an Iberian charcuterie board or as part of a carefully selected gastronomic assortment.