Lomo iberico de Bellota

Comtesse du Barry has joined forces with the Blazquez family to create a range of Iberian cured meats of exceptional quality.

For four generations, tradition, experience, passion, rigour and excellence have been the values that have driven the Blazquez family and made this company an international reference for cold cuts. With a 120-year family heritage and unique know-how, the Blazquez family has become synonymous with the highest Iberian quality. 

Every year, Blazquez hams and other cured meats are awarded the Superior Taste Award by the International Taste & Quality Institute.

Comtesse du Barry naturally chose this lomo from quality black Iberian pigs raised on acorns (bellota). Also known as filet mignon, this is the leanest part of the animal. Aged for 6 months, the finesse and rarity of this noble part of the animal make this product the most exquisite and sought-after dish by discerning gourmets of Iberian sausages.

Tasting advice :

The longer the product is left at room temperature, the more it will reveal its flavours. The ideal time is 2 to 3 hours before tasting.

To be enjoyed with a glass of light red wine such as Beaujolais or Côtes du Rhône or a glass of fruity rosé that will develop the spices of the chorizo such as a Côtes de Provence AOC or a Uby Rosé Cabernet or a Tariquet rosé de pressée. A glass of champagne can also be a perfect accompaniment to this Iberian chorizo.