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The Lomito de bellota ibérico is a product made with ibérico pork shoulder (practically free of external fat) raised in freedom and fed with bellota in the last phase of fattening.
Marinated, salted and stuffed in artificial casing, with a maturation process of 75 days in the San Ingelmo Guijuelo factory.
The fat infiltrated from the ibérico pig gives the San Ingelmo tenderloin a pleasant marble appearance.
Before consuming it is advisable to take out of the bag and keep at room temperature a few hours before.
Store in a cool, dry place.
The Lomito de bellota ibérico San Ingelmo, with lomo of free-range pig fed on acorns, matures 75 days in Guijuelo, standing out for its flavor and marbling.
Store in a cool, dry place.
The Ingelmo family has been raising Iberian pigs in the Sierra de Béjar and Candelario for more than 25 years. The Valdelazarza and Navalcuervo farms are traditional farms where the dedication and care of the Iberian animal translates into the quality of San Ingelmo hams and sausages.
Return Policy
Ibericomio's more than 50 associated producers are committed to serving our customers.
Sometimes things can go wrong. Iberian ham or shoulder are not like screws; they are not all identical.
If there is a quality issue upon receiving your product, a human error in shipping, or any other circumstance you consider grounds for a return, please contact us immediately via email at [email protected]
Stating in the subject line: ✅ Order reference.
Additionally, you must provide: ✅ Reasons for the incident.
Finally, it always helps to attach: ✅ Photo of the consumed product.
Following this, the producer will evaluate the incident to collect the piece and perform the relevant analyses. Depending on the outcome:
1️⃣ If the product DOES NOT meet the producer's standard, the piece will be replaced at no cost or a full refund will be issued.
2️⃣ If the product DOES meet the producer's standard, the amount paid will be refunded, minus the collection transport costs.
⚠️ IMPORTANT ⚠️: Our terms of use require that:
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