Lomo Ibérico de Bellota
The famous Ibérico black pig, popularly known as Pata Negra due to its characteristic black hoof, still wanders free in “dehesas”, an indigenous oak forest of the southern Spanish region of Andalusia. Pata Negra pig feed exclusively on fallen oak acorns, known as “bellota”, for three months prior to slaughter. This special diet of acorns, herbs and grass, along with lots of exercise, gives Iberic meat its delicate flavor and a texture. The pig fat immediately inherits properties of foods the animal consumes and as the fat is the carrier of flavor, the Iberic meat develops wonderful flavor and a texture, the meat of Lomo Ibérico de Bellota is marbled with acorn flavored fat. The very famous Spanish ham “Jamón Ibérico” is also made from Black Iberian Pigs. The Andalusian area in which grow oak forests is known as the Valle de Pedroches and lies in Córdoba Province, Andalusia, southern Spain. The main town is Pozoblanco. This valley was called Fahs al-Ballut by the Moorish rulers of ancient Spain, meaning "Valley of the Acorns.”
|Pork loin, trimmed off outside fat||1000 g||2.20 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||25 g||4 tsp|
|Pimentón, sweet||18 g||3 Tbsp|
|Pimentón, hot||6.0 g||1 Tbsp|
|Nutmeg||1.5 g||3/4 tsp|
|Oregano||4.0 g||4 tsp|
|Garlic, smashed||30 g||1 oz|
|Olive oil||45 ml||3 Tbsp|
- Rub in a generous amount of salt (as needed) all over loin. Hold in refrigerator for 24 hours. Wash briefly and pat dry.
- Mix salt (25 g) with spices and oil. Rub in all over the loin. Marinate in refrigerator for 48 hours.
- Stuff the loin into 55-70 mm pork casings or beef bungs.
- Dry at 18-20° C (64-68° F), 80-85% humidity, for 24-48 hours.
- Dry at 12-14° C (53-57° F), 75-80% humidity, for 2-3 months.
The sausage is ready to eat - consume cold.