Solomillo Ibérico de Bellota by Dehesa Cordobesa 10 oz
Packing: 10.5 oz
SA pick up only!
From Andalucía, Spain hails this very tasty Solomillo or tenderloin of the highly prized Ibérico pig. Drier and less fatty, the tenderloin has been cured for 90 days. It is the cut of the pig with the least fat, and Dehesa has produced it without paprika, so its intense flavor can shine on its own!
Bellota (acorn) means the pigs have been on the plains eating acorns for the last 3 or 4 months of their lives and when they reach the desired weight for slaughter have not eaten any other grains which contributes to the meat’s juicy, unparalleled flavor and marbled appearance.
The producer in El Valle de Los Pedroches in Córdoba has 400,000 hectares of Holm oak forest. These oak trees produce acorns considered to be the sweetest in Spain. It is here that they allow their 100% purebred Ibérico pigs to roam freely. Slice thinly and enjoy as part of your charcuterie platter!
Fully dry cured, no refrigeration needed. NOT PRESLICED.
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