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Solomillo Ibérico de Bellota & Jamón Ibérico

Pork • Free-Range • Acorn-Fed

Sale expired on December 4, 2011
Taste the World's Finest Pork

2 x 1.2 lbs. Solomillo Ibérico de Bellota Pork Tenderloin
1 x 4 oz. of Jamón Ibérico

What waygu is to beef, this is to pork. Impossibly tender and juicy, it's the most flavorful you'll ever encounter. And each bite raises the question: How on earth does meat get this buttery and juicy?  read more...

2 x 1.2 lbs. Solomillo Ibérico de Bellota Pork Tenderloin
1 x 4 oz. of Jamón Ibérico

What waygu is to beef, this is to pork. Impossibly tender and juicy, it's the most flavorful you'll ever encounter. And each bite raises the question: How onRead more...

2 x 1.2 lbs. Solomillo Ibérico de Bellota Pork Tenderloin
1 x 4 oz. of Jamón Ibérico

What waygu is to beef, this is toRead more...

2 x 1.2 lbs. Solomillo Ibérico de Bellota Pork Tenderloin
1 x 4 oz. of Jamón Ibérico

What waygu is to beef, this is to pork. Impossibly tender and juicy, it's the most flavorful you'll ever encounter. And each bite raises the question: How on earth does meat get this buttery and juicy?

The secret to this Spanish meat is in the pigs' diet. The name Ibérico refers to the breed of pig itself, a famous black animal that roams freely in the medieval oak forests of southern Spain. Fattened as piglets, the black pigs are left free to forage among oak groves, which drop crunchy bellotas, Spanish for "acorns." These nuts are the secret to such rich meat, and the pigs' exercise creates deeper color in the meat.

When the Harris family, proprietors of La Tienda, began to import Spanish foods to the United States in 1996, they began by selecting the best regional foods that the country offers. Their good taste, combined with exceptional products, means we have better access to the crème de la crème of Spain, Ibérico de Bellota included.

This offer includes two Solomillo, or pork tenderloins, and a package of jamón, the famous Spanish cured ham with umami flavors that draw devotees from around the world.

Together, the tenderloins make an exciting centerpiece of a holiday feast. Slice them ceremoniously at the table, and the roasted aromas that escape as thick slices fall to the knife will make every guest salivate. A little rosemary or garlic adds a dash of excitement if you choose to season it beyond salt and pepper.

And the jamón is absolutely addictive. While some like to twirl these luxurious slices of ham around a crostini or on crusty bread, I prefer it unadorned – it's an eating event by itself. Whether this is your first taste of free-range, acorn-fed pork or you've savored it before, this meat is certain to impress.

Tasting Notes
Pork takes on an almost veal-like quality in this incredibly rich and tender meat. The cut itself is best seared on the rare side for pork, as the meat is dark and flavorful. A light rosemary and garlic rub would work well, and I love this meat with a lightly seasoned white-bean salad or some baked onions for complementary earthy flavors.

Jamón Ibérico is one of the most prized types of ham in the world. The savory meat delivers umami on the tongue. With its lacy white stripe of fat, this ham will change your mind about what cured pork can taste like.

What you should know:
Storage: Meats arrive frozen. Place in freezer upon arrival. Defrost before cooking.

Number served: One tenderloin comfortably serves four people as a main course, or six as an appetizer.

—Katy Andersen

Katy Andersen studied cheese in Italy as a Fulbright Scholar before joining Lot18 as the Gourmet Food Specialist. Katy grew up on an organic farm, surrounded by a garden, an heirloom apple orchard and heritage livestock. While at Princeton University, she founded the Greening Princeton Farmers Market and the Princeton Slow Food chapter. Most recently, Katy was co-president of the Wine & Cuisine Society at the Harvard Business School. She was also a member of the winning finalist team of the Bordeaux blind-tasting competition at Lafite in 2011.

More About Ibérico Ham

"Tell a proud Italian, or even a Virginian for that matter, that the most noble dry-cured hams in the world actually come from Spain, and heated disputes are sure to follow. It won't matter that each Spanish Ibérico pig is allotted 4 acres to leisurely forage on acorns in a protected Andalusian oak tree forest. Nor would it make any difference to discuss the ancient lineage of the black Iberian pig. The most convincing argument, of course, would be to eat it. Because of the acorn diet, Ibérico ham is high in olenic acid, which is the same healthy fat found in olive oil. Not only do the acorns give the meat an uncommonly resonant nuttiness, but the marbled fat within the shoulder ends up with a relatively low melting point, so the sublime ham melts in your mouth the way no other ham will. ...

Bellota level pigs spend their final feeding stage blissfully gorging themselves on nothing but fallen acorns and woodland grasses. After slaughter, the shoulder cures for 36 months. The less expensive Recebo level Ibérico ham comes from pigs whose final diets are 85 percent acorns, 15 percent commercial feed."
—Gregory Mottola, Cigar Aficionado (May 2010)


The New York Times
From In Spain, a Delicacy Rooted in Earth and Tradition
"Iberian pork meat is extraordinary," Ferran Adrià, the acclaimed chef at El Bulli, a three-Michelin-star restaurant in Catalonia, said in a phone interview. "There's nothing like it elsewhere in the world. There's a great difference between a superior ham and all the rest."

—Paola Singer (Jan. 17, 2010)

The Robb Report
From Season's Eatings
"Unavailable in the United States until 2008, Ibérico de Bellota is one of the world's most coveted cuts of meat. The swine from which the bone-in ham is produced must be at least 75 percent black pig, a species found in parts of Spain and Portugal. The free-range pigs used for Ibérico de Bellota are fed an all-acorn diet, giving the meat an oily, nutty flavor that develops during two years of aging in the mountains near Salamanca, Spain."
—Olivier Slosser (Dec. 2009)

More About La Tienda

La Tienda is a family-owned company based in Williamsburg, Va., that's dedicated to supporting artisanal and small family firms in Spain. Founded in 1996, La Tienda offers an incredibly broad range of Spanish foods and other unique products. Harris family members travel to Spain frequently to renew relationships with the companies they work with, and also to search for new and fascinating artisanal items. They seek items that continue generations of culinary tradition, and pay particular mind to sustainable and ethical production. La Tienda and its products have been featured in publications such as The New York Times, Saveur, The Los Angeles Times, The Wall Street Journal, Food & Wine, The Washington Post, Bon Appétit, Fine Cooking, Condé Nast Traveler, Robb Report and others.
—From the La Tienda Website

La Tienda Website

Availability

This product ships to the following states:

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