The famous Iberian 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 Iberian meat its delicate flavor and a texture. The pig fat 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. This valley was called Fahs al-Ballut by the Moorish rulers of ancient Spain, meaning “Valley of the Acorns.”

Consume raw. The loin is clear red on outside and vivid red on inside. In traditional production the temperature was controlled by slow-burning of oak logs.