A half piece of artisan-made Iberico salami, made from the same acorn-fed black-foot pigs as our Iberico hams. The rich flavour of the Iberico meat is enhanced by the nuttiness of the acorns that the pigs eat, together with added spices and herbs. This Ibérico de Bellota salami is cured with sea salt, garlic and pimentón smoked paprika, which lends it a rich smoky flavor with very little fat. Since it has such a rich and wonderful flavor, most people slice the lomo thinly and serve it on a plate. Others drizzle the slices with olive oil. This is then dry-cured over 3-4 months to give a full-flavoured and delicious salami.
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