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Awarded many times at the feria of Madrid, our lomo offers an incomparable texture and a nuanced taste thanks to a balance of selected spices. A work of lace, a world away from the overpowering and salty taste of industrial sausages.


  • Incomparable texture and a nuanced taste thanks to a balance of spices. Patanegra breed, raised in full Dehesa: genetic specificity that brings tenderness and unique marbling.
  • Natural food made up of rustic herbs and Bellota that gives the fat a mineral filter and a flowery tone.
  • Cured meats elaborated only with the noblest parts of the Iberian pig of Bellota (ham, neck, fat of Bellota) and selected spices of very high quality.
  • Envelope made of natural guts.

Lomo de Bellota

  • Traceability: Certification of traceability on the origin Pork Iberico or Patanegra. European artisanal label DOP Iberico de Bellota Guijuelo.

    Integrated production method: Our animals are fed 100% natural food made up of rustic herbs (thyme, rosemary, breadcrumbs, etc.) and 2 seasons of Bellota (raised for 18 to 24 months as opposed to 12 on the market).

    100% original: Doubled and 100% artisanal maturation: the lomos are matured up to 12 months, in the mountain air, and in cellars by a manual ventilation system to ensure a delicate taste without a pronounced salt note.

    Ingredients: Iberian pork tenderloin of bellota breed, salt and pepper, E-252, E-250