100% Iberian Acorn-Fed Lomito, Majada Pedroche

100% acorn-fed Iberian lomo, the king of cured meats

100% acorn-fed lomo comes from 100% Iberian-breed pigs that have been fed natural feed, natural pasture, and acorns. It is also known as lomo embuchado or caña de lomo, a cured meat that is “stuffed” into natural or artificial casing and goes through different stages of maturation and drying before being served at the table.

100% Iberian acorn-fed lomo is one of the noblest cuts of the pig. It is prepared in the same way as the whole pork loin, without the outer fat, marinated and stuffed into natural casing. It is very rich in protein. In fact, it is recommended during childhood, adolescence, and pregnancy for its beneficial contribution to the body. And for sports lovers, it is highly recommended, as it helps develop muscle mass. A truly healthy product.

Technical sheet

Ingredients: 100% Iberian pork shoulder presa, pepper, garlic, cumin.

Allergens: None

Producer: Majada Pedroche

Origin: Córdoba (Andalusia)

Nutritional information:

• Energy value per 100 g: 308 Kcal
• Fat: 20 g
• Carbohydrates: 0 g
• Protein: 35 g
• Salt: 1.8 g

Storage: Store in a dry place away from direct contact with any heat source. We recommend keeping it in a cupboard or pantry, so it does not need to be refrigerated.

Best before: 1 year from the production date. Once opened, we recommend letting it rest for 15 minutes before eating.

Tasting note: Smooth, unctuous texture. A very pronounced and persistent flavor, accompanied by a highly distinctive aroma full of nuances. The nature of this cut, from an Iberian pig that has completed two acorn montanera seasons, gives it great fat infiltration, creating its distinctive and unmistakable marbling.
It has an exquisite marinade perfected over generations with natural spices and an extraordinary intense La Vera paprika—flavorful, with a smoky touch thanks to the paprika and the curing process. You can tell the pig was fed on acorns. During the careful airing process, the lomo develops its firmness, soft reddish color, characteristic aroma, juiciness, and refined flavor.

Pairing: At Made in Spain Gourmet we recommend pairing it with Verdejo wines such as Menade or Curioso, and premium cavas. Fruity wines and oloroso wines such as those from Lustau. also work beautifully. Always serve it with sourdough bread or crackers, and a little extra virgin olive oil on top of the bread or crackers—it is delicious.

Remember that it should be opened and left to rest on a plate or serving board for about 15 minutes so it reaches room temperature. This way, all the notes of its fantastic flavor can be appreciated on the palate.

Pure Spanish delicatessen.

If you are interested in buying the best Spanish Iberian lomo, Made in Spain Gourmet is the best store for Spanish gourmet products, because it also offers Black Label Iberian cured meats—the finest and most select.

Production stages of Iberian lomo

Iberian lomo goes through four production stages:

Marinating the lomo: in this stage, the lomo is marinated and the necessary spices are added to give it its characteristic flavor.

Draining the lomo: all the loins are left to drain for a period of time so they retain only the necessary amount of ingredients.

Curing the lomo: the curing process is key to producing a quality lomo.

Drying the lomo: during drying, the lomo develops the texture and flavor nuances characteristic of this type of cured meat. The highest-quality lomo is dried naturally, taking advantage of the climatic conditions of certain areas of Spain. This translates into around 6 months of curing.

How we select Iberian lomos at Made in Spain Gourmet

Only the best loins reach this process, and this is a very important factor when producing a quality 100% acorn-fed Iberian lomo.
They must be flawless pieces even when fresh which, after marinating, are stuffed into natural casing and dried in a hood over holm oak firewood. This is the perfect complement to their aroma and flavor, as it emphasizes their characteristic notes.

The 100% Iberian-breed pigs we offer at Made in Spain Gourmet have been fed exclusively with natural feed, natural pasture, and acorns.

100% Iberian-breed pigs are raised free-range during the montanera season, the fattening period for the pigs, when they can reach up to 180 kilos. This freedom gives them a unique sense of calm and quality of life, which is reflected in the quality of the meat.

A 100% Iberian acorn-fed lomo usually has a minimum curing time of 6 months.

Why 100% Iberian lomo is the only choice at Made in Spain Gourmet

If you are looking for a pure 100% acorn-fed Iberian lomo , it is because you are a discerning consumer and you know that you want the very best. An exclusive product where supreme quality is what matters most. And its price? The best on the market, because it comes directly from the producer—among the finest in our country, the most professional, those who respect tradition and artisan production, and the only ones we work with.

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