Arturo Sánchez Iberian 75 % Bellota loin Grand Selection

From the green dehesas of Spain, the Lomo Ibérico de Bellota 75% R.I. Fibrán ARTURO SÁNCHEZ M/P arrives in your hands—a culinary jewel that represents the pinnacle of flavor and tradition.

The production of this loin is a ritual that begins with the meticulous selection of the finest loins, those that stand out for their unparalleled quality and enviable marbling. Each piece is hand-marinated, staying true to ancestral practices, using only natural spices, which ensures the purity of its flavor. Carefully stuffed into a double special casing and hand-tied, the loin undergoes a unique drying process in a holm oak wood "campana," a method that infuses every fiber of the meat with smoky notes and an unmistakable character.

After a meticulous six-month curing period in natural drying sheds, the Lomo Ibérico de Bellota ARTURO SÁNCHEZ emerges as a sublime creation—a product that is not only tasted but experienced. With an elegantly intense flavor and a persistence that seems to defy time, this Iberian loin refuses to be forgotten by the palate, leaving a lasting impression and a desire to relive the experience.

This product not only promises quality but is also backed by a certificate guaranteeing its 75% Iberian acorn-fed origin. Additionally, it comes from privileged Iberian pigs that enjoy a double acorn feeding period, further refining its flavor.

Visually, the Lomo Ibérico de Bellota from ARTURO SÁNCHEZ is a work of art. It features an impeccable covering with an appealing color given by the natural marinade. When sliced, it reveals delicate pinkish slices, speckled with the characteristic fat marbling of Iberian pork raised freely in the dehesa, creating a mosaic of textures and hues.

The aroma is a symphony that intensifies from the first inhale to the last lingering trace left in the aftertaste. The notes of the natural spices in the marinade, the meat, and the smokiness intertwine in such a way that each sniff is a prelude to the flavor to come.

The texture of the ARTURO SÁNCHEZ loin is a firm and compact tactile experience that, under gentle pressure, reveals its delicacy. The pleasure of chewing is enhanced by the alternation of lean meat and fine veins of fat that melt on the palate, a dance of textures that makes each bite memorable.

Finally, the flavor is a testament to the purity and quality of the product. Clean, distinctive, with a taste that is both deeply Iberian and naturally marinated. From the first moment in the mouth to the enduring aftertaste, the loin offers a consistent flavor line that delights and satisfies, highlighted by the way the spices dissolve in the saliva, in an almost magical act that makes this acorn-fed Iberian loin not just food but an exceptional tasting experience.

Ibéricos Arturo Sánchez

With nearly a century of tradition, ARTURO SÁNCHEZ has passed through three generations dedicated to the production of Iberian pork products.

Over this time, the company has refined its selection of pigs and improved its production and maturation methods, consolidating its position as a reference in today’s gastronomy.

In its advanced facility in Guijuelo, technical innovation harmoniously merges with inherited traditions, allowing for artisanal production with rigorous quality controls.

The artisanal manufacturing legacy inherited from their ancestors is what they value and seek to continually perfect. This includes seasoning with natural spices and elements, hand-tying, and drying cured meats and loins with the heat from holm oak firewood, all done with meticulous attention to detail to maximize the quality of the ingredients used.

Each year, a significant portion of the pigs processed by ARTURO SÁNCHEZ are of the Pure Iberian variety, raised in freedom for nearly two years and fed exclusively with dehesa products such as acorns and herbs, representing the finest of the Iberian breed.

In this context, all their products are cured in natural drying sheds and cellars in Guijuelo, benefiting from the fresh air of the nearby Gredos and Béjar mountain ranges. This curing process is manually supervised through the opening and closing of windows, allowing for gradual ventilation and slow maturation, which in turn enhances the distinctive flavors and aromas of their products.