Iberian acorn-fed loin

Our Nieto Martín Iberian Bellota Loin represents excellence in Iberian cured meats. Made with the prized presa or "bola" of the Iberian pig, one of its most select cuts, this product follows the traditional marinade recipe of the Nieto Martín family, using spices and high-quality olive oil. After marinating, they are stuffed into casings and undergo a curing and maturing process of approximately 4 months in cellars, thus developing their characteristic flavour and aroma.

Pinkish to dark red in colour and with a marbled appearance due to the infiltration of fat typical of the Iberian breed, its flavour is smooth and deep, while its aroma is intense and complex. This loin is consumed in a similar way to the classic Lomo Embuchado de Bellota Ibérico, making it perfect to enjoy on any special occasion.

The pigs from which this loin comes are at least 50% certified Iberian. During the montanera, they are fed mainly with acorns in the pastures of Andalusia, Extremadura and Salamanca, where they live in semi-freedom, contributing to the quality and authenticity of the product.