{"title":"Cured Meats","description":"\u003cp\u003eExplore our Cured Meats collection, a refined assortment of premium charcuterie selected for exceptional flavor, traditional craftsmanship, and elegant presentation. From prized Iberico ham and dry-cured lomo to duck breast prosciutto, wild boar prosciutto, and other European-style specialties, each selection offers a distinctive balance of savory richness, delicate texture, and carefully developed flavor.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eServe thinly sliced cured meats with artisan bread, cheese, olives, cornichons, mustard, fruit preserves, or fine crackers to create an impressive charcuterie board with minimal preparation. They are equally suited to tapas, crostini, sandwiches, salads, wine pairings, and sophisticated appetizer spreads.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003ePerfect for entertaining, gifting, holiday tables, and everyday gourmet enjoyment, our Cured Meats collection brings the character of traditional European curing methods to the modern luxury table.\u003c\/p\u003e","products":[{"product_id":"fermin-100-iberico-de-bellota-jamon-2oz","title":"Fermín 100% Ibérico de Bellota Jamón – Acorn-Fed Spanish Ham, Pre-Sliced, 2 oz (57 g)","description":"\u003cdiv class=\"gmx-cured-meat gmx-jamon\"\u003e\n  \u003cstyle\u003e\n    .gmx-cured-meat {\n      --ink: #181513;\n      --text: #5f5852;\n      --muted: #7d756e;\n      --accent: #7b1823;\n      --accent-dark: #4c0d15;\n      --gold: #bd9452;\n      --cream: #f8f1e5;\n      --ivory: #fffdf8;\n      --border: #e3d8ca;\n      width: 100%;\n      max-width: 820px;\n      margin: 0 auto;\n      color: var(--text);\n      font-family: inherit;\n      font-size: 16px;\n      line-height: 1.7;\n    }\n\n    .gmx-cured-meat *,\n    .gmx-cured-meat *::before,\n    .gmx-cured-meat *::after {\n      box-sizing: border-box;\n    }\n\n    .gmx-cured-meat h2,\n    .gmx-cured-meat h3,\n    .gmx-cured-meat p,\n    .gmx-cured-meat ul,\n    .gmx-cured-meat dl,\n    .gmx-cured-meat dd {\n      margin-top: 0;\n    }\n\n    .gmx-cured-meat h2,\n    .gmx-cured-meat h3,\n    .gmx-cured-meat strong {\n      color: var(--ink);\n    }\n\n    .gmx-cured-meat h2,\n    .gmx-cured-meat h3 {\n      line-height: 1.28;\n      letter-spacing: -0.02em;\n    }\n\n    .gmx-cured-meat .gmx-hero {\n      position: relative;\n      overflow: hidden;\n      padding: 35px 30px;\n      border: 1px solid var(--border);\n      background:\n        radial-gradient(circle at top right, rgba(189,148,82,.2), transparent 43%),\n        radial-gradient(circle at bottom left, rgba(123,24,35,.11), transparent 48%),\n        linear-gradient(135deg, #fff, var(--ivory));\n      animation: gmxCuredFade .7s ease both;\n    }\n\n    .gmx-cured-meat .gmx-hero::before {\n      content: \"\";\n      position: absolute;\n      inset: 0 0 auto;\n      height: 3px;\n      background: linear-gradient(90deg, var(--accent-dark), var(--accent), var(--gold));\n    }\n\n    .gmx-cured-meat .gmx-line {\n      width: 94px;\n      height: 2px;\n      margin-bottom: 19px;\n      background: linear-gradient(90deg, var(--accent-dark), var(--accent), var(--gold));\n      transform: scaleX(0);\n      transform-origin: left;\n      animation: gmxCuredLine .8s .08s ease forwards;\n    }\n\n    .gmx-cured-meat .gmx-eyebrow {\n      margin-bottom: 10px;\n      color: var(--accent-dark);\n      font-size: 11px;\n      font-weight: 700;\n      letter-spacing: .18em;\n      text-transform: uppercase;\n    }\n\n    .gmx-cured-meat .gmx-hero h2 {\n      max-width: 730px;\n      margin-bottom: 16px;\n      font-size: clamp(27px, 4vw, 37px);\n    }\n\n    .gmx-cured-meat .gmx-intro {\n      font-size: 17px;\n    }\n\n    .gmx-cured-meat .gmx-intro p {\n      margin-bottom: 14px;\n    }\n\n    .gmx-cured-meat .gmx-intro p:last-child {\n      margin-bottom: 0;\n    }\n\n    .gmx-cured-meat .gmx-badges {\n      display: flex;\n      flex-wrap: wrap;\n      gap: 9px;\n      margin-top: 23px;\n    }\n\n    .gmx-cured-meat .gmx-badge {\n      display: inline-flex;\n      align-items: center;\n      min-height: 35px;\n      padding: 7px 13px;\n      border: 1px solid rgba(123,24,35,.28);\n      border-radius: 999px;\n      background: rgba(255,255,255,.9);\n      color: var(--ink);\n      font-size: 12px;\n      font-weight: 600;\n    }\n\n    .gmx-cured-meat .gmx-section {\n      padding: 32px 0;\n      border-bottom: 1px solid var(--border);\n      animation: gmxCuredFade .7s ease both;\n    }\n\n    .gmx-cured-meat .gmx-heading {\n      margin-bottom: 19px;\n      font-size: clamp(23px, 3.8vw, 29px);\n    }\n\n    .gmx-cured-meat .gmx-grid {\n      display: grid;\n      grid-template-columns: repeat(2, minmax(0, 1fr));\n      gap: 13px;\n    }\n\n    .gmx-cured-meat .gmx-card {\n      height: 100%;\n      padding: 22px 20px;\n      border: 1px solid var(--border);\n      background: #fff;\n      transition: transform .25s ease, border-color .25s ease, box-shadow .25s ease;\n    }\n\n    .gmx-cured-meat .gmx-card:hover {\n      transform: translateY(-3px);\n      border-color: rgba(123,24,35,.45);\n      box-shadow: 0 14px 30px rgba(49,24,20,.09);\n    }\n\n    .gmx-cured-meat .gmx-symbol {\n      display: block;\n      margin-bottom: 11px;\n      color: var(--gold);\n      font-size: 9px;\n    }\n\n    .gmx-cured-meat .gmx-card h3 {\n      margin-bottom: 8px;\n      font-size: 18px;\n    }\n\n    .gmx-cured-meat .gmx-card p {\n      margin-bottom: 0;\n      color: var(--muted);\n      font-size: 14px;\n      line-height: 1.62;\n    }\n\n    .gmx-cured-meat .gmx-profile {\n      padding: 28px;\n      border-left: 3px solid var(--accent);\n      background:\n        radial-gradient(circle at bottom right, rgba(189,148,82,.16), transparent 45%),\n        linear-gradient(135deg, var(--cream), var(--ivory));\n    }\n\n    .gmx-cured-meat .gmx-profile h2 {\n      margin-bottom: 12px;\n      font-size: 24px;\n    }\n\n    .gmx-cured-meat .gmx-notes {\n      display: grid;\n      grid-template-columns: repeat(3, minmax(0, 1fr));\n      gap: 10px;\n      margin-top: 21px;\n    }\n\n    .gmx-cured-meat .gmx-note {\n      padding: 15px 13px;\n      border: 1px solid rgba(123,24,35,.22);\n      background: rgba(255,255,255,.8);\n    }\n\n    .gmx-cured-meat .gmx-note strong {\n      display: block;\n      margin-bottom: 4px;\n      color: var(--accent-dark);\n      font-size: 10px;\n      letter-spacing: .12em;\n      text-transform: uppercase;\n    }\n\n    .gmx-cured-meat .gmx-note span {\n      color: var(--ink);\n      font-size: 13px;\n      line-height: 1.45;\n    }\n\n    .gmx-cured-meat .gmx-list {\n      display: grid;\n      grid-template-columns: repeat(2, minmax(0, 1fr));\n      gap: 9px 22px;\n      margin: 0;\n      padding: 0;\n      list-style: none;\n    }\n\n    .gmx-cured-meat .gmx-list li {\n      position: relative;\n      padding: 10px 0 10px 22px;\n      border-bottom: 1px solid #eae0d3;\n    }\n\n    .gmx-cured-meat .gmx-list li::before {\n      content: \"◆\";\n      position: absolute;\n      top: 14px;\n      left: 0;\n      color: var(--gold);\n      font-size: 7px;\n    }\n\n    .gmx-cured-meat .gmx-details {\n      margin: 0;\n      border-top: 1px solid var(--border);\n    }\n\n    .gmx-cured-meat .gmx-row {\n      display: grid;\n      grid-template-columns: minmax(155px,.38fr) minmax(0,.62fr);\n      gap: 22px;\n      padding: 14px 0;\n      border-bottom: 1px solid var(--border);\n    }\n\n    .gmx-cured-meat .gmx-row dt {\n      color: var(--ink);\n      font-weight: 700;\n    }\n\n    .gmx-cured-meat .gmx-row dd {\n      margin-bottom: 0;\n      color: var(--muted);\n    }\n\n    .gmx-cured-meat .gmx-tip {\n      margin-top: 17px;\n      padding: 17px 19px;\n      border-left: 3px solid var(--gold);\n      background: var(--cream);\n      color: var(--ink);\n      font-size: 14px;\n    }\n\n    .gmx-cured-meat .gmx-faqs {\n      border-top: 1px solid var(--border);\n    }\n\n    .gmx-cured-meat details {\n      border-bottom: 1px solid var(--border);\n    }\n\n    .gmx-cured-meat summary {\n      position: relative;\n      padding: 17px 38px 17px 0;\n      color: var(--ink);\n      font-weight: 700;\n      cursor: pointer;\n      list-style: none;\n    }\n\n    .gmx-cured-meat summary::-webkit-details-marker {\n      display: none;\n    }\n\n    .gmx-cured-meat summary::before,\n    .gmx-cured-meat summary::after {\n      content: \"\";\n      position: absolute;\n      top: 50%;\n      right: 4px;\n      width: 13px;\n      height: 1px;\n      background: var(--accent-dark);\n      transition: transform .25s ease;\n    }\n\n    .gmx-cured-meat summary::after {\n      transform: rotate(90deg);\n    }\n\n    .gmx-cured-meat details[open] summary::after {\n      transform: rotate(0);\n    }\n\n    .gmx-cured-meat .gmx-answer {\n      padding: 0 36px 18px 0;\n      color: var(--muted);\n    }\n\n    .gmx-cured-meat .gmx-answer p {\n      margin-bottom: 0;\n    }\n\n    .gmx-cured-meat .gmx-closing {\n      margin-top: 32px;\n      padding: 29px 26px;\n      border: 1px solid rgba(123,24,35,.3);\n      background:\n        radial-gradient(circle at center top, rgba(189,148,82,.2), transparent 58%),\n        var(--ivory);\n      text-align: center;\n    }\n\n    .gmx-cured-meat .gmx-closing h2 {\n      max-width: 640px;\n      margin: 0 auto 11px;\n      font-size: 24px;\n    }\n\n    .gmx-cured-meat .gmx-closing p {\n      max-width: 660px;\n      margin: 0 auto;\n      color: var(--muted);\n    }\n\n    @keyframes gmxCuredFade {\n      from { opacity: 0; transform: translateY(12px); }\n      to { opacity: 1; transform: translateY(0); }\n    }\n\n    @keyframes gmxCuredLine {\n      to { transform: scaleX(1); }\n    }\n\n    @media (max-width: 680px) {\n      .gmx-cured-meat .gmx-hero { padding: 27px 21px; }\n\n      .gmx-cured-meat .gmx-grid,\n      .gmx-cured-meat .gmx-notes,\n      .gmx-cured-meat .gmx-list {\n        grid-template-columns: 1fr;\n      }\n\n      .gmx-cured-meat .gmx-row {\n        grid-template-columns: 1fr;\n        gap: 3px;\n      }\n\n      .gmx-cured-meat .gmx-profile {\n        padding: 23px 20px;\n      }\n    }\n\n    @media (prefers-reduced-motion: reduce) {\n      .gmx-cured-meat .gmx-hero,\n      .gmx-cured-meat .gmx-section,\n      .gmx-cured-meat .gmx-line {\n        opacity: 1;\n        transform: none;\n        animation: none;\n      }\n    }\n  \u003c\/style\u003e\n\n  \u003csection class=\"gmx-hero\"\u003e\n    \u003cdiv class=\"gmx-line\"\u003e\u003c\/div\u003e\n\n    \u003cp class=\"gmx-eyebrow\"\u003e\n      Spain’s Celebrated Acorn-Fed Ham\n    \u003c\/p\u003e\n\n    \u003ch2\u003e\n      100% Ibérico de Bellota Jamón with Exceptional Marbling and Depth\n    \u003c\/h2\u003e\n\n    \u003cdiv class=\"gmx-intro\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eFermín 100% Ibérico de Bellota Jamón\u003c\/strong\u003e represents one\n        of Spain’s most prestigious cured-meat traditions. It is crafted from\n        purebred 100% Ibérico pigs that roam freely and feed on acorns during\n        the seasonal \u003cem\u003emontanera\u003c\/em\u003e.\n      \u003c\/p\u003e\n\n      \u003cp\u003e\n        The resulting Spanish ham is intensely savory yet beautifully\n        balanced, with delicate marbling that softens as the slices reach room\n        temperature. Each pre-sliced package is ready for elegant charcuterie\n        boards, tapas, wine pairings, celebrations, and refined gifting.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"gmx-badges\" aria-label=\"Product highlights\"\u003e\n      \u003cspan class=\"gmx-badge\"\u003e100% Ibérico\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003eBellota Acorn-Fed\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003eFree-Range\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003ePre-Sliced\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003eProduct of Spain\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003e2 oz (57 g)\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eWhy It Is Exceptional\u003c\/p\u003e\n\n    \u003ch2 class=\"gmx-heading\"\u003e\n      A Benchmark of Spanish Charcuterie\n    \u003c\/h2\u003e\n\n    \u003cdiv class=\"gmx-grid\"\u003e\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003ePurebred Ibérico Heritage\u003c\/h3\u003e\n        \u003cp\u003e\n          Made from 100% Ibérico pigs, a prized Spanish breed celebrated for\n          fine marbling, rich flavor, and luxurious texture.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003eAcorn-Fed During Montanera\u003c\/h3\u003e\n        \u003cp\u003e\n          Seasonal acorn feeding contributes to the ham’s distinctive depth,\n          aromatic finish, and delicate intramuscular fat.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003eReady for Elegant Serving\u003c\/h3\u003e\n        \u003cp\u003e\n          Thin, pre-sliced portions make refined presentation effortless for\n          tapas, entertaining, tasting menus, or intimate occasions.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003eMade in Spain\u003c\/h3\u003e\n        \u003cp\u003e\n          Produced within the culinary tradition that made Ibérico de Bellota\n          one of the world’s most admired styles of cured ham.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cdiv class=\"gmx-profile\"\u003e\n      \u003cp class=\"gmx-eyebrow\"\u003eFlavor Experience\u003c\/p\u003e\n\n      \u003ch2\u003e\n        Deeply Savory, Nutty and Delicately Marbled\n      \u003c\/h2\u003e\n\n      \u003cp\u003e\n        Fermín Ibérico de Bellota Jamón offers layered cured-meat flavor with\n        savory intensity, subtle nuttiness, gentle sweetness, and a long,\n        elegant finish. The natural marbling becomes supple at room\n        temperature, giving each slice a silky and luxurious character.\n      \u003c\/p\u003e\n\n      \u003cdiv class=\"gmx-notes\"\u003e\n        \u003cdiv class=\"gmx-note\"\u003e\n          \u003cstrong\u003eAroma\u003c\/strong\u003e\n          \u003cspan\u003eComplex, cured and gently nutty\u003c\/span\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv class=\"gmx-note\"\u003e\n          \u003cstrong\u003eFlavor\u003c\/strong\u003e\n          \u003cspan\u003eRichly savory with refined acorn-fed depth\u003c\/span\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv class=\"gmx-note\"\u003e\n          \u003cstrong\u003eTexture\u003c\/strong\u003e\n          \u003cspan\u003eSilky, tender and finely marbled\u003c\/span\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eServing Inspiration\u003c\/p\u003e\n\n    \u003ch2 class=\"gmx-heading\"\u003e\n      Serve Simply and Let the Jamón Take Center Stage\n    \u003c\/h2\u003e\n\n    \u003cul class=\"gmx-list\"\u003e\n      \u003cli\u003eSpanish tapas and premium charcuterie boards\u003c\/li\u003e\n      \u003cli\u003eManchego, aged cheeses, olives, and Marcona almonds\u003c\/li\u003e\n      \u003cli\u003ePan con tomate or crusty artisan bread\u003c\/li\u003e\n      \u003cli\u003eFresh figs, pears, melon, or quince paste\u003c\/li\u003e\n      \u003cli\u003eChampagne, cava, Rioja, sherry, or dry red wine\u003c\/li\u003e\n      \u003cli\u003eCaviar tastings and luxury appetizer presentations\u003c\/li\u003e\n      \u003cli\u003eElegant sandwiches, crostini, or small plates\u003c\/li\u003e\n      \u003cli\u003eHoliday entertaining and gourmet gifts\u003c\/li\u003e\n    \u003c\/ul\u003e\n\n    \u003cdiv class=\"gmx-tip\"\u003e\n      \u003cstrong\u003eServing Tip:\u003c\/strong\u003e\n      Remove the package from refrigeration shortly before serving and allow\n      the slices to approach room temperature. Separate gently and arrange in\n      loose folds so the marbling and aroma can fully express themselves.\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eProduct Information\u003c\/p\u003e\n\n    \u003ch2 class=\"gmx-heading\"\u003e\n      Everything You Need to Know\n    \u003c\/h2\u003e\n\n    \u003cdl class=\"gmx-details\"\u003e\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eBrand\u003c\/dt\u003e\n        \u003cdd\u003eFermín\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eProduct\u003c\/dt\u003e\n        \u003cdd\u003e100% Ibérico de Bellota Jamón\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eMeat\u003c\/dt\u003e\n        \u003cdd\u003e100% purebred Ibérico pork\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eFeeding\u003c\/dt\u003e\n        \u003cdd\u003eAcorn-fed during the seasonal montanera\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eFormat\u003c\/dt\u003e\n        \u003cdd\u003ePre-sliced cured Spanish ham\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eProduct of\u003c\/dt\u003e\n        \u003cdd\u003eSpain\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eNet Weight\u003c\/dt\u003e\n        \u003cdd\u003e2 oz (57 g)\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eStorage\u003c\/dt\u003e\n        \u003cdd\u003e\n          Keep refrigerated and follow the handling instructions printed on\n          the current package.\n        \u003c\/dd\u003e\n      \u003c\/div\u003e\n    \u003c\/dl\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eFrequently Asked Questions\u003c\/p\u003e\n\n    \u003cdiv class=\"gmx-faqs\"\u003e\n      \u003cdetails\u003e\n        \u003csummary\u003eWhat does 100% Ibérico de Bellota mean?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            It identifies ham made from purebred Ibérico pigs that are\n            finished on acorns during Spain’s seasonal montanera.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails\u003e\n        \u003csummary\u003eIs the jamón ready to eat?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            Yes. The ham is cured, pre-sliced, and ready to serve directly\n            after bringing it to the preferred serving temperature.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails\u003e\n        \u003csummary\u003eWhy should it be served near room temperature?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            Gentle warming softens the natural marbling and allows the jamón’s\n            aroma, texture, and nuanced flavor to become more expressive.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails\u003e\n        \u003csummary\u003eWhat should I pair with Ibérico de Bellota?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            Serve it with Spanish cheeses, olives, almonds, tomato bread,\n            fruit, Champagne, cava, Rioja, sherry, or other refined accompaniments.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-closing\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003e\n      The Prestige of Spanish Jamón\n    \u003c\/p\u003e\n\n    \u003ch2\u003e\n      Turn Any Charcuterie Board into an Ibérico de Bellota Experience\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      Richly marbled, acorn-fed, and rooted in Spanish tradition, Fermín 100%\n      Ibérico de Bellota Jamón is an unforgettable centerpiece for refined\n      tasting and elegant entertaining.\n    \u003c\/p\u003e\n  \u003c\/section\u003e\n\u003c\/div\u003e","brand":"GMaXG Enterprises","offers":[{"title":"Default Title","offer_id":51591725678732,"sku":null,"price":34.49,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0640\/4423\/6940\/files\/1-fermin-100-percent-iberico-acorn-fed-jamon-de-bellota-ham-2oz.png?v=1785382895"},{"product_id":"angels-salumi-dry-cured-duck-breast-prosciutto-2oz","title":"Angel’s Salumi Dry-Cured Duck Breast Prosciutto – Pre-Sliced, Cage-Free, 2 oz (57 g)","description":"\u003cdiv class=\"gmx-cured-meat gmx-duck-prosciutto\"\u003e\n  \u003cstyle\u003e\n    .gmx-cured-meat {\n      --ink: #1c1713;\n      --text: #62584f;\n      --muted: #81776e;\n      --accent: #9b4e2b;\n      --accent-dark: #612c18;\n      --gold: #c59a55;\n      --cream: #f8efe1;\n      --ivory: #fffdf8;\n      --border: #e4d8c8;\n      width: 100%;\n      max-width: 820px;\n      margin: 0 auto;\n      color: var(--text);\n      font-family: inherit;\n      font-size: 16px;\n      line-height: 1.7;\n    }\n\n    .gmx-cured-meat *,\n    .gmx-cured-meat *::before,\n    .gmx-cured-meat *::after { box-sizing: border-box; }\n\n    .gmx-cured-meat h2,\n    .gmx-cured-meat h3,\n    .gmx-cured-meat p,\n    .gmx-cured-meat ul,\n    .gmx-cured-meat dl,\n    .gmx-cured-meat dd { margin-top: 0; }\n\n    .gmx-cured-meat h2,\n    .gmx-cured-meat h3,\n    .gmx-cured-meat strong { color: var(--ink); }\n\n    .gmx-cured-meat h2,\n    .gmx-cured-meat h3 {\n      line-height: 1.28;\n      letter-spacing: -.02em;\n    }\n\n    .gmx-cured-meat .gmx-hero {\n      position: relative;\n      overflow: hidden;\n      padding: 35px 30px;\n      border: 1px solid var(--border);\n      background:\n        radial-gradient(circle at top right, rgba(197,154,85,.21), transparent 43%),\n        radial-gradient(circle at bottom left, rgba(155,78,43,.12), transparent 48%),\n        linear-gradient(135deg, #fff, var(--ivory));\n      animation: gmxCuredFade .7s ease both;\n    }\n\n    .gmx-cured-meat .gmx-hero::before {\n      content: \"\";\n      position: absolute;\n      inset: 0 0 auto;\n      height: 3px;\n      background: linear-gradient(90deg, var(--accent-dark), var(--accent), var(--gold));\n    }\n\n    .gmx-cured-meat .gmx-line {\n      width: 94px;\n      height: 2px;\n      margin-bottom: 19px;\n      background: linear-gradient(90deg, var(--accent-dark), var(--accent), var(--gold));\n      transform: scaleX(0);\n      transform-origin: left;\n      animation: gmxCuredLine .8s .08s ease forwards;\n    }\n\n    .gmx-cured-meat .gmx-eyebrow {\n      margin-bottom: 10px;\n      color: var(--accent-dark);\n      font-size: 11px;\n      font-weight: 700;\n      letter-spacing: .18em;\n      text-transform: uppercase;\n    }\n\n    .gmx-cured-meat .gmx-hero h2 {\n      max-width: 730px;\n      margin-bottom: 16px;\n      font-size: clamp(27px, 4vw, 37px);\n    }\n\n    .gmx-cured-meat .gmx-intro { font-size: 17px; }\n    .gmx-cured-meat .gmx-intro p { margin-bottom: 14px; }\n    .gmx-cured-meat .gmx-intro p:last-child { margin-bottom: 0; }\n\n    .gmx-cured-meat .gmx-badges {\n      display: flex;\n      flex-wrap: wrap;\n      gap: 9px;\n      margin-top: 23px;\n    }\n\n    .gmx-cured-meat .gmx-badge {\n      display: inline-flex;\n      align-items: center;\n      min-height: 35px;\n      padding: 7px 13px;\n      border: 1px solid rgba(155,78,43,.28);\n      border-radius: 999px;\n      background: rgba(255,255,255,.9);\n      color: var(--ink);\n      font-size: 12px;\n      font-weight: 600;\n    }\n\n    .gmx-cured-meat .gmx-section {\n      padding: 32px 0;\n      border-bottom: 1px solid var(--border);\n      animation: gmxCuredFade .7s ease both;\n    }\n\n    .gmx-cured-meat .gmx-heading {\n      margin-bottom: 19px;\n      font-size: clamp(23px, 3.8vw, 29px);\n    }\n\n    .gmx-cured-meat .gmx-grid {\n      display: grid;\n      grid-template-columns: repeat(2, minmax(0,1fr));\n      gap: 13px;\n    }\n\n    .gmx-cured-meat .gmx-card {\n      height: 100%;\n      padding: 22px 20px;\n      border: 1px solid var(--border);\n      background: #fff;\n      transition: transform .25s ease, border-color .25s ease, box-shadow .25s ease;\n    }\n\n    .gmx-cured-meat .gmx-card:hover {\n      transform: translateY(-3px);\n      border-color: rgba(155,78,43,.45);\n      box-shadow: 0 14px 30px rgba(53,34,22,.09);\n    }\n\n    .gmx-cured-meat .gmx-symbol {\n      display: block;\n      margin-bottom: 11px;\n      color: var(--gold);\n      font-size: 9px;\n    }\n\n    .gmx-cured-meat .gmx-card h3 {\n      margin-bottom: 8px;\n      font-size: 18px;\n    }\n\n    .gmx-cured-meat .gmx-card p {\n      margin-bottom: 0;\n      color: var(--muted);\n      font-size: 14px;\n      line-height: 1.62;\n    }\n\n    .gmx-cured-meat .gmx-profile {\n      padding: 28px;\n      border-left: 3px solid var(--accent);\n      background:\n        radial-gradient(circle at bottom right, rgba(197,154,85,.16), transparent 45%),\n        linear-gradient(135deg, var(--cream), var(--ivory));\n    }\n\n    .gmx-cured-meat .gmx-profile h2 {\n      margin-bottom: 12px;\n      font-size: 24px;\n    }\n\n    .gmx-cured-meat .gmx-notes {\n      display: grid;\n      grid-template-columns: repeat(3, minmax(0,1fr));\n      gap: 10px;\n      margin-top: 21px;\n    }\n\n    .gmx-cured-meat .gmx-note {\n      padding: 15px 13px;\n      border: 1px solid rgba(155,78,43,.22);\n      background: rgba(255,255,255,.8);\n    }\n\n    .gmx-cured-meat .gmx-note strong {\n      display: block;\n      margin-bottom: 4px;\n      color: var(--accent-dark);\n      font-size: 10px;\n      letter-spacing: .12em;\n      text-transform: uppercase;\n    }\n\n    .gmx-cured-meat .gmx-note span {\n      color: var(--ink);\n      font-size: 13px;\n      line-height: 1.45;\n    }\n\n    .gmx-cured-meat .gmx-list {\n      display: grid;\n      grid-template-columns: repeat(2, minmax(0,1fr));\n      gap: 9px 22px;\n      margin: 0;\n      padding: 0;\n      list-style: none;\n    }\n\n    .gmx-cured-meat .gmx-list li {\n      position: relative;\n      padding: 10px 0 10px 22px;\n      border-bottom: 1px solid #eae0d3;\n    }\n\n    .gmx-cured-meat .gmx-list li::before {\n      content: \"◆\";\n      position: absolute;\n      top: 14px;\n      left: 0;\n      color: var(--gold);\n      font-size: 7px;\n    }\n\n    .gmx-cured-meat .gmx-details {\n      margin: 0;\n      border-top: 1px solid var(--border);\n    }\n\n    .gmx-cured-meat .gmx-row {\n      display: grid;\n      grid-template-columns: minmax(155px,.38fr) minmax(0,.62fr);\n      gap: 22px;\n      padding: 14px 0;\n      border-bottom: 1px solid var(--border);\n    }\n\n    .gmx-cured-meat .gmx-row dt {\n      color: var(--ink);\n      font-weight: 700;\n    }\n\n    .gmx-cured-meat .gmx-row dd {\n      margin-bottom: 0;\n      color: var(--muted);\n    }\n\n    .gmx-cured-meat .gmx-tip {\n      margin-top: 17px;\n      padding: 17px 19px;\n      border-left: 3px solid var(--gold);\n      background: var(--cream);\n      color: var(--ink);\n      font-size: 14px;\n    }\n\n    .gmx-cured-meat .gmx-faqs { border-top: 1px solid var(--border); }\n    .gmx-cured-meat details { border-bottom: 1px solid var(--border); }\n\n    .gmx-cured-meat summary {\n      position: relative;\n      padding: 17px 38px 17px 0;\n      color: var(--ink);\n      font-weight: 700;\n      cursor: pointer;\n      list-style: none;\n    }\n\n    .gmx-cured-meat summary::-webkit-details-marker { display: none; }\n\n    .gmx-cured-meat summary::before,\n    .gmx-cured-meat summary::after {\n      content: \"\";\n      position: absolute;\n      top: 50%;\n      right: 4px;\n      width: 13px;\n      height: 1px;\n      background: var(--accent-dark);\n      transition: transform .25s ease;\n    }\n\n    .gmx-cured-meat summary::after { transform: rotate(90deg); }\n    .gmx-cured-meat details[open] summary::after { transform: rotate(0); }\n\n    .gmx-cured-meat .gmx-answer {\n      padding: 0 36px 18px 0;\n      color: var(--muted);\n    }\n\n    .gmx-cured-meat .gmx-answer p { margin-bottom: 0; }\n\n    .gmx-cured-meat .gmx-closing {\n      margin-top: 32px;\n      padding: 29px 26px;\n      border: 1px solid rgba(155,78,43,.3);\n      background:\n        radial-gradient(circle at center top, rgba(197,154,85,.2), transparent 58%),\n        var(--ivory);\n      text-align: center;\n    }\n\n    .gmx-cured-meat .gmx-closing h2 {\n      max-width: 640px;\n      margin: 0 auto 11px;\n      font-size: 24px;\n    }\n\n    .gmx-cured-meat .gmx-closing p {\n      max-width: 660px;\n      margin: 0 auto;\n      color: var(--muted);\n    }\n\n    @keyframes gmxCuredFade {\n      from { opacity: 0; transform: translateY(12px); }\n      to { opacity: 1; transform: translateY(0); }\n    }\n\n    @keyframes gmxCuredLine { to { transform: scaleX(1); } }\n\n    @media (max-width:680px) {\n      .gmx-cured-meat .gmx-hero { padding: 27px 21px; }\n\n      .gmx-cured-meat .gmx-grid,\n      .gmx-cured-meat .gmx-notes,\n      .gmx-cured-meat .gmx-list { grid-template-columns: 1fr; }\n\n      .gmx-cured-meat .gmx-row {\n        grid-template-columns: 1fr;\n        gap: 3px;\n      }\n\n      .gmx-cured-meat .gmx-profile { padding: 23px 20px; }\n    }\n\n    @media (prefers-reduced-motion:reduce) {\n      .gmx-cured-meat .gmx-hero,\n      .gmx-cured-meat .gmx-section,\n      .gmx-cured-meat .gmx-line {\n        opacity: 1;\n        transform: none;\n        animation: none;\n      }\n    }\n  \u003c\/style\u003e\n\n  \u003csection class=\"gmx-hero\"\u003e\n    \u003cdiv class=\"gmx-line\"\u003e\u003c\/div\u003e\n\n    \u003cp class=\"gmx-eyebrow\"\u003e\n      Artisanal American Charcuterie\n    \u003c\/p\u003e\n\n    \u003ch2\u003e\n      Silky, Savory Duck Breast Prosciutto—Thinly Sliced and Ready to Enjoy\n    \u003c\/h2\u003e\n\n    \u003cdiv class=\"gmx-intro\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eAngel’s Salumi Dry-Cured Duck Breast Prosciutto\u003c\/strong\u003e\n        transforms premium cage-free duck breast into an elegant alternative\n        to traditional pork charcuterie. Slowly cured and dried, each slice\n        offers concentrated duck flavor, a silky bite, and a beautifully\n        savory finish.\n      \u003c\/p\u003e\n\n      \u003cp\u003e\n        Pre-sliced for effortless presentation, this gourmet duck prosciutto\n        is ready for charcuterie boards, crostini, salads, cheese pairings,\n        caviar accompaniments, entertaining, or enjoying directly from the\n        package.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"gmx-badges\" aria-label=\"Product highlights\"\u003e\n      \u003cspan class=\"gmx-badge\"\u003eDry-Cured Duck Breast\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003ePre-Sliced\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003eCage-Free\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003eVegetarian-Fed\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003eGluten-Free\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003e2 oz (57 g)\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eWhy It Belongs on the Board\u003c\/p\u003e\n\n    \u003ch2 class=\"gmx-heading\"\u003e\n      A Distinctive Alternative to Traditional Prosciutto\n    \u003c\/h2\u003e\n\n    \u003cdiv class=\"gmx-grid\"\u003e\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003eRich Duck Character\u003c\/h3\u003e\n        \u003cp\u003e\n          Duck breast creates a deeper and more distinctive savory profile\n          than conventional pork-based cured meats.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003eSlow Cured and Dried\u003c\/h3\u003e\n        \u003cp\u003e\n          Patient preparation concentrates flavor while developing a tender,\n          silky texture ideal for refined charcuterie.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003ePre-Sliced Convenience\u003c\/h3\u003e\n        \u003cp\u003e\n          Thin slices make plating effortless and allow the meat to be served\n          immediately on boards, crostini, salads, or tasting plates.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003eClean Lifestyle Claims\u003c\/h3\u003e\n        \u003cp\u003e\n          Made from cage-free, vegetarian-fed duck and presented as\n          antibiotic-free, hormone-free, MSG-free, and gluten-free.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cdiv class=\"gmx-profile\"\u003e\n      \u003cp class=\"gmx-eyebrow\"\u003eFlavor Experience\u003c\/p\u003e\n\n      \u003ch2\u003e\n        Savory, Silky and Distinctively Duck\n      \u003c\/h2\u003e\n\n      \u003cp\u003e\n        This dry-cured duck breast offers a concentrated yet balanced flavor\n        with gentle sweetness, aromatic seasoning, and a tender chew. Its\n        darker color and richer profile provide visual and culinary contrast\n        beside cheeses, fruit, pâté, caviar, and traditional salumi.\n      \u003c\/p\u003e\n\n      \u003cdiv class=\"gmx-notes\"\u003e\n        \u003cdiv class=\"gmx-note\"\u003e\n          \u003cstrong\u003eAroma\u003c\/strong\u003e\n          \u003cspan\u003eWarm, cured and subtly seasoned\u003c\/span\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv class=\"gmx-note\"\u003e\n          \u003cstrong\u003eFlavor\u003c\/strong\u003e\n          \u003cspan\u003eRich duck with deep savory character\u003c\/span\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv class=\"gmx-note\"\u003e\n          \u003cstrong\u003eTexture\u003c\/strong\u003e\n          \u003cspan\u003eSilky, tender and pleasantly dense\u003c\/span\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eServing Inspiration\u003c\/p\u003e\n\n    \u003ch2 class=\"gmx-heading\"\u003e\n      Elegant Pairings for Duck Prosciutto\n    \u003c\/h2\u003e\n\n    \u003cul class=\"gmx-list\"\u003e\n      \u003cli\u003ePremium charcuterie and cheese boards\u003c\/li\u003e\n      \u003cli\u003eCrostini with fig preserve or onion confit\u003c\/li\u003e\n      \u003cli\u003eFresh pears, figs, melon, grapes, or cherries\u003c\/li\u003e\n      \u003cli\u003eGoat cheese, Brie, blue cheese, or aged cheddar\u003c\/li\u003e\n      \u003cli\u003eCaviar, pâté, foie gras, and gourmet appetizers\u003c\/li\u003e\n      \u003cli\u003eArugula salads with balsamic dressing\u003c\/li\u003e\n      \u003cli\u003eChampagne, Pinot Noir, rosé, or dry cider\u003c\/li\u003e\n      \u003cli\u003eHoliday entertaining and tasting menus\u003c\/li\u003e\n    \u003c\/ul\u003e\n\n    \u003cdiv class=\"gmx-tip\"\u003e\n      \u003cstrong\u003eServing Tip:\u003c\/strong\u003e\n      Allow the unopened package to sit briefly outside the refrigerator\n      before serving. Separate the slices carefully and arrange in soft folds\n      to display their color, texture, and delicate edge of fat.\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eProduct Information\u003c\/p\u003e\n\n    \u003ch2 class=\"gmx-heading\"\u003e\n      Everything You Need to Know\n    \u003c\/h2\u003e\n\n    \u003cdl class=\"gmx-details\"\u003e\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eBrand\u003c\/dt\u003e\n        \u003cdd\u003eAngel’s Salumi \u0026amp; Truffles\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eProduct\u003c\/dt\u003e\n        \u003cdd\u003ePre-Sliced Dry-Cured Duck Breast Prosciutto\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eMeat\u003c\/dt\u003e\n        \u003cdd\u003eDuck breast\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eFormat\u003c\/dt\u003e\n        \u003cdd\u003eThinly sliced and ready to enjoy\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eProduct Claims\u003c\/dt\u003e\n        \u003cdd\u003e\n          Cage-free, vegetarian-fed, antibiotic-free, hormone-free,\n          MSG-free, and gluten-free\n        \u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eProduct of\u003c\/dt\u003e\n        \u003cdd\u003eUSA\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eNet Weight\u003c\/dt\u003e\n        \u003cdd\u003e2 oz (57 g)\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eStorage\u003c\/dt\u003e\n        \u003cdd\u003e\n          Keep refrigerated and follow the current package instructions after\n          opening.\n        \u003c\/dd\u003e\n      \u003c\/div\u003e\n    \u003c\/dl\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eFrequently Asked Questions\u003c\/p\u003e\n\n    \u003cdiv class=\"gmx-faqs\"\u003e\n      \u003cdetails\u003e\n        \u003csummary\u003eIs duck prosciutto ready to eat?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            Yes. It is fully dry-cured, pre-sliced, and ready to serve without\n            additional cooking.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails\u003e\n        \u003csummary\u003eHow is duck prosciutto different from pork prosciutto?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            Duck breast offers a darker color, richer flavor, and distinctive\n            texture that creates a bold alternative on a charcuterie board.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails\u003e\n        \u003csummary\u003eWhat cheese pairs with dry-cured duck breast?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            Brie, goat cheese, blue cheese, aged cheddar, Alpine-style cheese,\n            and creamy washed-rind cheeses all complement its savory richness.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails\u003e\n        \u003csummary\u003eCan it be served with caviar?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            Yes. Use it as a contrasting component on a luxury tasting board\n            alongside caviar, crème fraîche, toast, pickles, and mild cheeses.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-closing\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003e\n      Charcuterie with Distinctive Character\n    \u003c\/p\u003e\n\n    \u003ch2\u003e\n      Add Silky, Savory Duck Prosciutto to Your Next Gourmet Board\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      Pre-sliced, ready to enjoy, and unlike ordinary cured meat, this\n      dry-cured duck breast adds effortless sophistication to entertaining,\n      gifting, and elevated everyday tasting.\n    \u003c\/p\u003e\n  \u003c\/section\u003e\n\u003c\/div\u003e","brand":"GMaXG Enterprises","offers":[{"title":"Default Title","offer_id":51591725711500,"sku":null,"price":25.49,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0640\/4423\/6940\/files\/1-angels-salumi-and-truffles-dry-cured-duck-breast-prosciutto-2oz-package.png?v=1785383505"},{"product_id":"angels-salumi-wild-boar-prosciutto-3oz","title":"Angel’s Salumi Wild Boar Prosciutto – Aged 6 Months, Pre-Sliced, 3 oz (85 g)","description":"\u003cdiv class=\"gmx-cured-meat gmx-wild-boar\"\u003e\n  \u003cstyle\u003e\n    .gmx-cured-meat {\n      --ink: #17191d;\n      --text: #585d64;\n      --muted: #777d84;\n      --accent: #213e70;\n      --accent-dark: #142746;\n      --gold: #c08b4f;\n      --cream: #f4efe7;\n      --ivory: #fffdf8;\n      --border: #dcd9d3;\n      width: 100%;\n      max-width: 820px;\n      margin: 0 auto;\n      color: var(--text);\n      font-family: inherit;\n      font-size: 16px;\n      line-height: 1.7;\n    }\n\n    .gmx-cured-meat *,\n    .gmx-cured-meat *::before,\n    .gmx-cured-meat *::after { box-sizing: border-box; }\n\n    .gmx-cured-meat h2,\n    .gmx-cured-meat h3,\n    .gmx-cured-meat p,\n    .gmx-cured-meat ul,\n    .gmx-cured-meat dl,\n    .gmx-cured-meat dd { margin-top: 0; }\n\n    .gmx-cured-meat h2,\n    .gmx-cured-meat h3,\n    .gmx-cured-meat strong { color: var(--ink); }\n\n    .gmx-cured-meat h2,\n    .gmx-cured-meat h3 {\n      line-height: 1.28;\n      letter-spacing: -.02em;\n    }\n\n    .gmx-cured-meat .gmx-hero {\n      position: relative;\n      overflow: hidden;\n      padding: 35px 30px;\n      border: 1px solid var(--border);\n      background:\n        radial-gradient(circle at top right, rgba(192,139,79,.2), transparent 43%),\n        radial-gradient(circle at bottom left, rgba(33,62,112,.11), transparent 48%),\n        linear-gradient(135deg, #fff, var(--ivory));\n      animation: gmxCuredFade .7s ease both;\n    }\n\n    .gmx-cured-meat .gmx-hero::before {\n      content: \"\";\n      position: absolute;\n      inset: 0 0 auto;\n      height: 3px;\n      background: linear-gradient(90deg, var(--accent-dark), var(--accent), var(--gold));\n    }\n\n    .gmx-cured-meat .gmx-line {\n      width: 94px;\n      height: 2px;\n      margin-bottom: 19px;\n      background: linear-gradient(90deg, var(--accent-dark), var(--accent), var(--gold));\n      transform: scaleX(0);\n      transform-origin: left;\n      animation: gmxCuredLine .8s .08s ease forwards;\n    }\n\n    .gmx-cured-meat .gmx-eyebrow {\n      margin-bottom: 10px;\n      color: var(--accent-dark);\n      font-size: 11px;\n      font-weight: 700;\n      letter-spacing: .18em;\n      text-transform: uppercase;\n    }\n\n    .gmx-cured-meat .gmx-hero h2 {\n      max-width: 730px;\n      margin-bottom: 16px;\n      font-size: clamp(27px,4vw,37px);\n    }\n\n    .gmx-cured-meat .gmx-intro { font-size: 17px; }\n    .gmx-cured-meat .gmx-intro p { margin-bottom: 14px; }\n    .gmx-cured-meat .gmx-intro p:last-child { margin-bottom: 0; }\n\n    .gmx-cured-meat .gmx-badges {\n      display: flex;\n      flex-wrap: wrap;\n      gap: 9px;\n      margin-top: 23px;\n    }\n\n    .gmx-cured-meat .gmx-badge {\n      display: inline-flex;\n      align-items: center;\n      min-height: 35px;\n      padding: 7px 13px;\n      border: 1px solid rgba(33,62,112,.28);\n      border-radius: 999px;\n      background: rgba(255,255,255,.9);\n      color: var(--ink);\n      font-size: 12px;\n      font-weight: 600;\n    }\n\n    .gmx-cured-meat .gmx-section {\n      padding: 32px 0;\n      border-bottom: 1px solid var(--border);\n      animation: gmxCuredFade .7s ease both;\n    }\n\n    .gmx-cured-meat .gmx-heading {\n      margin-bottom: 19px;\n      font-size: clamp(23px,3.8vw,29px);\n    }\n\n    .gmx-cured-meat .gmx-grid {\n      display: grid;\n      grid-template-columns: repeat(2,minmax(0,1fr));\n      gap: 13px;\n    }\n\n    .gmx-cured-meat .gmx-card {\n      height: 100%;\n      padding: 22px 20px;\n      border: 1px solid var(--border);\n      background: #fff;\n      transition: transform .25s ease, border-color .25s ease, box-shadow .25s ease;\n    }\n\n    .gmx-cured-meat .gmx-card:hover {\n      transform: translateY(-3px);\n      border-color: rgba(33,62,112,.45);\n      box-shadow: 0 14px 30px rgba(25,35,49,.09);\n    }\n\n    .gmx-cured-meat .gmx-symbol {\n      display: block;\n      margin-bottom: 11px;\n      color: var(--gold);\n      font-size: 9px;\n    }\n\n    .gmx-cured-meat .gmx-card h3 {\n      margin-bottom: 8px;\n      font-size: 18px;\n    }\n\n    .gmx-cured-meat .gmx-card p {\n      margin-bottom: 0;\n      color: var(--muted);\n      font-size: 14px;\n      line-height: 1.62;\n    }\n\n    .gmx-cured-meat .gmx-profile {\n      padding: 28px;\n      border-left: 3px solid var(--accent);\n      background:\n        radial-gradient(circle at bottom right, rgba(192,139,79,.16), transparent 45%),\n        linear-gradient(135deg, var(--cream), var(--ivory));\n    }\n\n    .gmx-cured-meat .gmx-profile h2 {\n      margin-bottom: 12px;\n      font-size: 24px;\n    }\n\n    .gmx-cured-meat .gmx-notes {\n      display: grid;\n      grid-template-columns: repeat(3,minmax(0,1fr));\n      gap: 10px;\n      margin-top: 21px;\n    }\n\n    .gmx-cured-meat .gmx-note {\n      padding: 15px 13px;\n      border: 1px solid rgba(33,62,112,.22);\n      background: rgba(255,255,255,.8);\n    }\n\n    .gmx-cured-meat .gmx-note strong {\n      display: block;\n      margin-bottom: 4px;\n      color: var(--accent-dark);\n      font-size: 10px;\n      letter-spacing: .12em;\n      text-transform: uppercase;\n    }\n\n    .gmx-cured-meat .gmx-note span {\n      color: var(--ink);\n      font-size: 13px;\n      line-height: 1.45;\n    }\n\n    .gmx-cured-meat .gmx-list {\n      display: grid;\n      grid-template-columns: repeat(2,minmax(0,1fr));\n      gap: 9px 22px;\n      margin: 0;\n      padding: 0;\n      list-style: none;\n    }\n\n    .gmx-cured-meat .gmx-list li {\n      position: relative;\n      padding: 10px 0 10px 22px;\n      border-bottom: 1px solid #e4e1da;\n    }\n\n    .gmx-cured-meat .gmx-list li::before {\n      content: \"◆\";\n      position: absolute;\n      top: 14px;\n      left: 0;\n      color: var(--gold);\n      font-size: 7px;\n    }\n\n    .gmx-cured-meat .gmx-details {\n      margin: 0;\n      border-top: 1px solid var(--border);\n    }\n\n    .gmx-cured-meat .gmx-row {\n      display: grid;\n      grid-template-columns: minmax(155px,.38fr) minmax(0,.62fr);\n      gap: 22px;\n      padding: 14px 0;\n      border-bottom: 1px solid var(--border);\n    }\n\n    .gmx-cured-meat .gmx-row dt {\n      color: var(--ink);\n      font-weight: 700;\n    }\n\n    .gmx-cured-meat .gmx-row dd {\n      margin-bottom: 0;\n      color: var(--muted);\n    }\n\n    .gmx-cured-meat .gmx-tip {\n      margin-top: 17px;\n      padding: 17px 19px;\n      border-left: 3px solid var(--gold);\n      background: var(--cream);\n      color: var(--ink);\n      font-size: 14px;\n    }\n\n    .gmx-cured-meat .gmx-faqs { border-top: 1px solid var(--border); }\n    .gmx-cured-meat details { border-bottom: 1px solid var(--border); }\n\n    .gmx-cured-meat summary {\n      position: relative;\n      padding: 17px 38px 17px 0;\n      color: var(--ink);\n      font-weight: 700;\n      cursor: pointer;\n      list-style: none;\n    }\n\n    .gmx-cured-meat summary::-webkit-details-marker { display:none; }\n\n    .gmx-cured-meat summary::before,\n    .gmx-cured-meat summary::after {\n      content: \"\";\n      position: absolute;\n      top: 50%;\n      right: 4px;\n      width: 13px;\n      height: 1px;\n      background: var(--accent-dark);\n      transition: transform .25s ease;\n    }\n\n    .gmx-cured-meat summary::after { transform: rotate(90deg); }\n    .gmx-cured-meat details[open] summary::after { transform: rotate(0); }\n\n    .gmx-cured-meat .gmx-answer {\n      padding: 0 36px 18px 0;\n      color: var(--muted);\n    }\n\n    .gmx-cured-meat .gmx-answer p { margin-bottom: 0; }\n\n    .gmx-cured-meat .gmx-closing {\n      margin-top: 32px;\n      padding: 29px 26px;\n      border: 1px solid rgba(33,62,112,.3);\n      background:\n        radial-gradient(circle at center top, rgba(192,139,79,.2), transparent 58%),\n        var(--ivory);\n      text-align: center;\n    }\n\n    .gmx-cured-meat .gmx-closing h2 {\n      max-width: 640px;\n      margin: 0 auto 11px;\n      font-size: 24px;\n    }\n\n    .gmx-cured-meat .gmx-closing p {\n      max-width: 660px;\n      margin: 0 auto;\n      color: var(--muted);\n    }\n\n    @keyframes gmxCuredFade {\n      from { opacity:0; transform:translateY(12px); }\n      to { opacity:1; transform:translateY(0); }\n    }\n\n    @keyframes gmxCuredLine { to { transform:scaleX(1); } }\n\n    @media (max-width:680px) {\n      .gmx-cured-meat .gmx-hero { padding:27px 21px; }\n\n      .gmx-cured-meat .gmx-grid,\n      .gmx-cured-meat .gmx-notes,\n      .gmx-cured-meat .gmx-list { grid-template-columns:1fr; }\n\n      .gmx-cured-meat .gmx-row {\n        grid-template-columns:1fr;\n        gap:3px;\n      }\n\n      .gmx-cured-meat .gmx-profile { padding:23px 20px; }\n    }\n\n    @media (prefers-reduced-motion:reduce) {\n      .gmx-cured-meat .gmx-hero,\n      .gmx-cured-meat .gmx-section,\n      .gmx-cured-meat .gmx-line {\n        opacity:1;\n        transform:none;\n        animation:none;\n      }\n    }\n  \u003c\/style\u003e\n\n  \u003csection class=\"gmx-hero\"\u003e\n    \u003cdiv class=\"gmx-line\"\u003e\u003c\/div\u003e\n\n    \u003cp class=\"gmx-eyebrow\"\u003e\n      Bold American Game Charcuterie\n    \u003c\/p\u003e\n\n    \u003ch2\u003e\n      Six-Month-Aged Wild Boar Prosciutto with Deep, Savory Character\n    \u003c\/h2\u003e\n\n    \u003cdiv class=\"gmx-intro\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eAngel’s Salumi Wild Boar Prosciutto\u003c\/strong\u003e is crafted from\n        American wild boar and slowly aged for six months to develop its\n        distinctively rich, game-forward flavor. Sea salt and raw cane sugar\n        complement the meat without overshadowing its natural character.\n      \u003c\/p\u003e\n\n      \u003cp\u003e\n        Thinly sliced and ready to enjoy, this bold gourmet prosciutto brings\n        striking color and depth to charcuterie boards, cheese pairings,\n        sandwiches, appetizers, wine tastings, and memorable entertaining.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"gmx-badges\" aria-label=\"Product highlights\"\u003e\n      \u003cspan class=\"gmx-badge\"\u003eWild Boar\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003eAged 6 Months\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003ePre-Sliced\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003eGluten-Free\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003eMade in USA\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003e3 oz (85 g)\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eWhy It Stands Apart\u003c\/p\u003e\n\n    \u003ch2 class=\"gmx-heading\"\u003e\n      Charcuterie for Guests Who Want Something Unexpected\n    \u003c\/h2\u003e\n\n    \u003cdiv class=\"gmx-grid\"\u003e\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003eDistinctive Wild Boar Flavor\u003c\/h3\u003e\n        \u003cp\u003e\n          Wild boar offers a deeper, more robust flavor than conventional\n          pork, creating a memorable charcuterie experience.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003eSix-Month Aging\u003c\/h3\u003e\n        \u003cp\u003e\n          Extended aging develops concentrated savory notes, a balanced cured\n          aroma, and a satisfyingly dense texture.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003eThinly Sliced\u003c\/h3\u003e\n        \u003cp\u003e\n          Pre-sliced portions make the prosciutto easy to plate, layer, fold,\n          and serve for entertaining or everyday tasting.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003eClean-Label Positioning\u003c\/h3\u003e\n        \u003cp\u003e\n          Presented as antibiotic-free, hormone-free, MSG-free, and naturally\n          gluten-free.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cdiv class=\"gmx-profile\"\u003e\n      \u003cp class=\"gmx-eyebrow\"\u003eFlavor Experience\u003c\/p\u003e\n\n      \u003ch2\u003e\n        Robust, Savory and Gently Game-Forward\n      \u003c\/h2\u003e\n\n      \u003cp\u003e\n        Wild boar prosciutto delivers a concentrated cured-meat flavor with\n        gentle sweetness, aromatic seasoning, and a more assertive finish than\n        traditional pork prosciutto. Its intensity is especially rewarding\n        alongside creamy cheese, fruit, pickles, bread, and full-flavored wine.\n      \u003c\/p\u003e\n\n      \u003cdiv class=\"gmx-notes\"\u003e\n        \u003cdiv class=\"gmx-note\"\u003e\n          \u003cstrong\u003eAroma\u003c\/strong\u003e\n          \u003cspan\u003eDeeply cured, meaty and aromatic\u003c\/span\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv class=\"gmx-note\"\u003e\n          \u003cstrong\u003eFlavor\u003c\/strong\u003e\n          \u003cspan\u003eBold, savory and pleasantly game-forward\u003c\/span\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv class=\"gmx-note\"\u003e\n          \u003cstrong\u003eTexture\u003c\/strong\u003e\n          \u003cspan\u003eFirm, thinly sliced and satisfying\u003c\/span\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eServing Inspiration\u003c\/p\u003e\n\n    \u003ch2 class=\"gmx-heading\"\u003e\n      Pair Bold Wild Boar with Creamy, Sweet and Tangy Accents\n    \u003c\/h2\u003e\n\n    \u003cul class=\"gmx-list\"\u003e\n      \u003cli\u003eRustic or luxury charcuterie boards\u003c\/li\u003e\n      \u003cli\u003eBrie, Taleggio, Manchego, or blue cheese\u003c\/li\u003e\n      \u003cli\u003eFigs, pears, cherries, grapes, or quince paste\u003c\/li\u003e\n      \u003cli\u003eCornichons, olives, mustard, and pickled vegetables\u003c\/li\u003e\n      \u003cli\u003eCrusty bread, crostini, crackers, or grissini\u003c\/li\u003e\n      \u003cli\u003eFull-bodied red wine, Syrah, Rioja, or dark beer\u003c\/li\u003e\n      \u003cli\u003eGourmet sandwiches and flatbreads\u003c\/li\u003e\n      \u003cli\u003eHoliday gatherings and adventurous tastings\u003c\/li\u003e\n    \u003c\/ul\u003e\n\n    \u003cdiv class=\"gmx-tip\"\u003e\n      \u003cstrong\u003eServing Tip:\u003c\/strong\u003e\n      Balance the prosciutto’s boldness with a creamy cheese, mildly sweet\n      fruit preserve, and crisp pickled element. This creates contrast while\n      allowing the wild boar flavor to remain the centerpiece.\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eProduct Information\u003c\/p\u003e\n\n    \u003ch2 class=\"gmx-heading\"\u003e\n      Everything You Need to Know\n    \u003c\/h2\u003e\n\n    \u003cdl class=\"gmx-details\"\u003e\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eBrand\u003c\/dt\u003e\n        \u003cdd\u003eAngel’s Salumi \u0026amp; Truffles\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eProduct\u003c\/dt\u003e\n        \u003cdd\u003eBoneless Dry-Cured Wild Boar Prosciutto\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eMeat\u003c\/dt\u003e\n        \u003cdd\u003eAmerican wild boar\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eAging\u003c\/dt\u003e\n        \u003cdd\u003eApproximately six months\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eFormat\u003c\/dt\u003e\n        \u003cdd\u003ePre-sliced and ready to enjoy\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eProduct Claims\u003c\/dt\u003e\n        \u003cdd\u003e\n          Antibiotic-free, hormone-free, MSG-free, and gluten-free\n        \u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eProduct of\u003c\/dt\u003e\n        \u003cdd\u003eUSA\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eNet Weight\u003c\/dt\u003e\n        \u003cdd\u003e3 oz (85 g)\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eStorage\u003c\/dt\u003e\n        \u003cdd\u003e\n          Keep refrigerated and follow the current package directions after\n          opening.\n        \u003c\/dd\u003e\n      \u003c\/div\u003e\n    \u003c\/dl\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eFrequently Asked Questions\u003c\/p\u003e\n\n    \u003cdiv class=\"gmx-faqs\"\u003e\n      \u003cdetails\u003e\n        \u003csummary\u003eWhat does wild boar prosciutto taste like?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            It has a rich, savory profile with a more robust and game-forward\n            character than conventional pork prosciutto.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails\u003e\n        \u003csummary\u003eIs it ready to eat?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            Yes. The prosciutto is dry-cured, pre-sliced, and ready to serve\n            without cooking.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails\u003e\n        \u003csummary\u003eWhat cheese pairs best with wild boar prosciutto?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            Creamy Brie, Taleggio, blue cheese, aged Manchego, and Alpine-style\n            cheeses balance its concentrated savory flavor.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails\u003e\n        \u003csummary\u003eIs it suitable for a premium charcuterie board?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            Yes. Its unusual meat, deep color, and bold flavor make it a strong\n            centerpiece for adventurous and luxury charcuterie assortments.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-closing\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003e\n      Beyond Ordinary Prosciutto\n    \u003c\/p\u003e\n\n    \u003ch2\u003e\n      Bring Six-Month-Aged Wild Boar Character to the Charcuterie Board\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      Bold, pre-sliced, and ready to enjoy, this wild boar prosciutto gives\n      cheese boards, tastings, and gourmet gatherings a distinctive centerpiece.\n    \u003c\/p\u003e\n  \u003c\/section\u003e\n\u003c\/div\u003e","brand":"GMaXG Enterprises","offers":[{"title":"Default Title","offer_id":51591725744268,"sku":null,"price":22.49,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0640\/4423\/6940\/files\/1-angels-salumi-wild-boar-prosciutto-dry-cured-3oz-package.png?v=1785383663"},{"product_id":"fermin-100-iberico-de-bellota-lomo-2oz","title":"Fermín 100% Ibérico de Bellota Lomo – Acorn-Fed Spanish Pork Loin, Pre-Sliced, 2 oz (57 g)","description":"\u003cdiv class=\"gmx-cured-meat gmx-iberico-lomo\"\u003e\n  \u003cstyle\u003e\n    .gmx-cured-meat {\n      --ink: #191513;\n      --text: #5e5751;\n      --muted: #7c746d;\n      --accent: #8b2c21;\n      --accent-dark: #57170f;\n      --gold: #c49a50;\n      --cream: #f8f0e3;\n      --ivory: #fffdf8;\n      --border: #e3d8ca;\n      width: 100%;\n      max-width: 820px;\n      margin: 0 auto;\n      color: var(--text);\n      font-family: inherit;\n      font-size: 16px;\n      line-height: 1.7;\n    }\n\n    .gmx-cured-meat *,\n    .gmx-cured-meat *::before,\n    .gmx-cured-meat *::after { box-sizing:border-box; }\n\n    .gmx-cured-meat h2,\n    .gmx-cured-meat h3,\n    .gmx-cured-meat p,\n    .gmx-cured-meat ul,\n    .gmx-cured-meat dl,\n    .gmx-cured-meat dd { margin-top:0; }\n\n    .gmx-cured-meat h2,\n    .gmx-cured-meat h3,\n    .gmx-cured-meat strong { color:var(--ink); }\n\n    .gmx-cured-meat h2,\n    .gmx-cured-meat h3 {\n      line-height:1.28;\n      letter-spacing:-.02em;\n    }\n\n    .gmx-cured-meat .gmx-hero {\n      position:relative;\n      overflow:hidden;\n      padding:35px 30px;\n      border:1px solid var(--border);\n      background:\n        radial-gradient(circle at top right,rgba(196,154,80,.2),transparent 43%),\n        radial-gradient(circle at bottom left,rgba(139,44,33,.11),transparent 48%),\n        linear-gradient(135deg,#fff,var(--ivory));\n      animation:gmxCuredFade .7s ease both;\n    }\n\n    .gmx-cured-meat .gmx-hero::before {\n      content:\"\";\n      position:absolute;\n      inset:0 0 auto;\n      height:3px;\n      background:linear-gradient(90deg,var(--accent-dark),var(--accent),var(--gold));\n    }\n\n    .gmx-cured-meat .gmx-line {\n      width:94px;\n      height:2px;\n      margin-bottom:19px;\n      background:linear-gradient(90deg,var(--accent-dark),var(--accent),var(--gold));\n      transform:scaleX(0);\n      transform-origin:left;\n      animation:gmxCuredLine .8s .08s ease forwards;\n    }\n\n    .gmx-cured-meat .gmx-eyebrow {\n      margin-bottom:10px;\n      color:var(--accent-dark);\n      font-size:11px;\n      font-weight:700;\n      letter-spacing:.18em;\n      text-transform:uppercase;\n    }\n\n    .gmx-cured-meat .gmx-hero h2 {\n      max-width:730px;\n      margin-bottom:16px;\n      font-size:clamp(27px,4vw,37px);\n    }\n\n    .gmx-cured-meat .gmx-intro { font-size:17px; 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}\n    .gmx-cured-meat details { border-bottom:1px solid var(--border); }\n\n    .gmx-cured-meat summary {\n      position:relative;\n      padding:17px 38px 17px 0;\n      color:var(--ink);\n      font-weight:700;\n      cursor:pointer;\n      list-style:none;\n    }\n\n    .gmx-cured-meat summary::-webkit-details-marker { display:none; }\n\n    .gmx-cured-meat summary::before,\n    .gmx-cured-meat summary::after {\n      content:\"\";\n      position:absolute;\n      top:50%;\n      right:4px;\n      width:13px;\n      height:1px;\n      background:var(--accent-dark);\n      transition:transform .25s ease;\n    }\n\n    .gmx-cured-meat summary::after { transform:rotate(90deg); }\n    .gmx-cured-meat details[open] summary::after { transform:rotate(0); }\n\n    .gmx-cured-meat .gmx-answer {\n      padding:0 36px 18px 0;\n      color:var(--muted);\n    }\n\n    .gmx-cured-meat .gmx-answer p { margin-bottom:0; }\n\n    .gmx-cured-meat .gmx-closing {\n      margin-top:32px;\n      padding:29px 26px;\n      border:1px solid rgba(139,44,33,.3);\n      background:\n        radial-gradient(circle at center top,rgba(196,154,80,.2),transparent 58%),\n        var(--ivory);\n      text-align:center;\n    }\n\n    .gmx-cured-meat .gmx-closing h2 {\n      max-width:640px;\n      margin:0 auto 11px;\n      font-size:24px;\n    }\n\n    .gmx-cured-meat .gmx-closing p {\n      max-width:660px;\n      margin:0 auto;\n      color:var(--muted);\n    }\n\n    @keyframes gmxCuredFade {\n      from { opacity:0; transform:translateY(12px); }\n      to { opacity:1; transform:translateY(0); }\n    }\n\n    @keyframes gmxCuredLine { to { transform:scaleX(1); } }\n\n    @media (max-width:680px) {\n      .gmx-cured-meat .gmx-hero { padding:27px 21px; }\n\n      .gmx-cured-meat .gmx-grid,\n      .gmx-cured-meat .gmx-notes,\n      .gmx-cured-meat .gmx-list { grid-template-columns:1fr; }\n\n      .gmx-cured-meat .gmx-row {\n        grid-template-columns:1fr;\n        gap:3px;\n      }\n\n      .gmx-cured-meat .gmx-profile { padding:23px 20px; }\n    }\n\n    @media (prefers-reduced-motion:reduce) {\n      .gmx-cured-meat .gmx-hero,\n      .gmx-cured-meat .gmx-section,\n      .gmx-cured-meat .gmx-line {\n        opacity:1;\n        transform:none;\n        animation:none;\n      }\n    }\n  \u003c\/style\u003e\n\n  \u003csection class=\"gmx-hero\"\u003e\n    \u003cdiv class=\"gmx-line\"\u003e\u003c\/div\u003e\n\n    \u003cp class=\"gmx-eyebrow\"\u003e\n      Acorn-Fed Spanish Pork Loin\n    \u003c\/p\u003e\n\n    \u003ch2\u003e\n      100% Ibérico de Bellota Lomo from One of the Pig’s Finest Cuts\n    \u003c\/h2\u003e\n\n    \u003cdiv class=\"gmx-intro\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eFermín 100% Ibérico de Bellota Lomo\u003c\/strong\u003e is crafted from\n        the prized loin of purebred Ibérico pigs raised in Spain and finished\n        on acorns during the seasonal montanera. Unlike jamón, lomo is made\n        from a whole, lean cut, creating a tender texture and clean,\n        concentrated expression of Ibérico pork.\n      \u003c\/p\u003e\n\n      \u003cp\u003e\n        Mild pimentón and traditional seasoning complement the meat’s natural\n        character without overwhelming it. Pre-sliced and ready to serve, this\n        refined Spanish lomo belongs on premium charcuterie boards, tapas\n        plates, wine tastings, and luxury appetizer assortments.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"gmx-badges\" aria-label=\"Product highlights\"\u003e\n      \u003cspan class=\"gmx-badge\"\u003e100% Ibérico\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003eBellota Acorn-Fed\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003ePremium Pork Loin\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003ePre-Sliced\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003eProduct of Spain\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003e2 oz (57 g)\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eWhy Lomo Is Unique\u003c\/p\u003e\n\n    \u003ch2 class=\"gmx-heading\"\u003e\n      A Leaner, More Focused Expression of Ibérico\n    \u003c\/h2\u003e\n\n    \u003cdiv class=\"gmx-grid\"\u003e\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003eWhole Premium Loin Cut\u003c\/h3\u003e\n        \u003cp\u003e\n          Lomo is made from pork loin rather than ham leg, giving it a\n          distinctive rounded slice, leaner structure, and tender bite.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003e100% Ibérico de Bellota\u003c\/h3\u003e\n        \u003cp\u003e\n          Purebred Ibérico pork and acorn feeding create exceptional flavor,\n          natural marbling, and celebrated Spanish provenance.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003eSeasoned with Mild Pimentón\u003c\/h3\u003e\n        \u003cp\u003e\n          Gentle Spanish paprika adds aromatic warmth and color while allowing\n          the quality of the pork to remain central.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003eReady for Premium Serving\u003c\/h3\u003e\n        \u003cp\u003e\n          Pre-sliced portions make it easy to create an elegant board,\n          appetizer plate, tasting flight, or gourmet gift assortment.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cdiv class=\"gmx-profile\"\u003e\n      \u003cp class=\"gmx-eyebrow\"\u003eFlavor Experience\u003c\/p\u003e\n\n      \u003ch2\u003e\n        Tender, Savory and Gently Paprika-Scented\n      \u003c\/h2\u003e\n\n      \u003cp\u003e\n        Fermín Ibérico de Bellota Lomo offers a clean and concentrated pork\n        flavor with delicate acorn-fed richness, subtle sweetness, and warm\n        pimentón aromatics. Its lean, tender texture contrasts beautifully with\n        fattier jamón, salami, pâté, and soft cheese.\n      \u003c\/p\u003e\n\n      \u003cdiv class=\"gmx-notes\"\u003e\n        \u003cdiv class=\"gmx-note\"\u003e\n          \u003cstrong\u003eAroma\u003c\/strong\u003e\n          \u003cspan\u003eWarm, cured and gently paprika-scented\u003c\/span\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv class=\"gmx-note\"\u003e\n          \u003cstrong\u003eFlavor\u003c\/strong\u003e\n          \u003cspan\u003eClean, savory and subtly nutty\u003c\/span\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv class=\"gmx-note\"\u003e\n          \u003cstrong\u003eTexture\u003c\/strong\u003e\n          \u003cspan\u003eLean, tender and finely sliced\u003c\/span\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eServing Inspiration\u003c\/p\u003e\n\n    \u003ch2 class=\"gmx-heading\"\u003e\n      Spanish Pairings for Ibérico Lomo\n    \u003c\/h2\u003e\n\n    \u003cul class=\"gmx-list\"\u003e\n      \u003cli\u003ePremium Spanish charcuterie boards\u003c\/li\u003e\n      \u003cli\u003eManchego, Mahón, or aged sheep’s milk cheese\u003c\/li\u003e\n      \u003cli\u003eOlives, almonds, cornichons, and piquillo peppers\u003c\/li\u003e\n      \u003cli\u003ePan con tomate, crostini, or crusty bread\u003c\/li\u003e\n      \u003cli\u003eFigs, pears, grapes, or quince paste\u003c\/li\u003e\n      \u003cli\u003eRioja, Tempranillo, cava, sherry, or rosé\u003c\/li\u003e\n      \u003cli\u003eTapas, sandwiches, salads, and appetizer plates\u003c\/li\u003e\n      \u003cli\u003eCaviar and gourmet entertaining assortments\u003c\/li\u003e\n    \u003c\/ul\u003e\n\n    \u003cdiv class=\"gmx-tip\"\u003e\n      \u003cstrong\u003eServing Tip:\u003c\/strong\u003e\n      Bring the slices closer to room temperature before serving, then arrange\n      them slightly overlapped to showcase their round shape, marbling, and\n      paprika-red exterior.\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eProduct Information\u003c\/p\u003e\n\n    \u003ch2 class=\"gmx-heading\"\u003e\n      Everything You Need to Know\n    \u003c\/h2\u003e\n\n    \u003cdl class=\"gmx-details\"\u003e\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eBrand\u003c\/dt\u003e\n        \u003cdd\u003eFermín\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eProduct\u003c\/dt\u003e\n        \u003cdd\u003e100% Ibérico de Bellota Lomo\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eCut\u003c\/dt\u003e\n        \u003cdd\u003ePremium pork loin\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eMeat\u003c\/dt\u003e\n        \u003cdd\u003e100% purebred Ibérico pork\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eFeeding\u003c\/dt\u003e\n        \u003cdd\u003eAcorn-fed during the seasonal montanera\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eFormat\u003c\/dt\u003e\n        \u003cdd\u003ePre-sliced cured Spanish pork loin\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eProduct of\u003c\/dt\u003e\n        \u003cdd\u003eSpain\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eNet Weight\u003c\/dt\u003e\n        \u003cdd\u003e2 oz (57 g)\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eStorage\u003c\/dt\u003e\n        \u003cdd\u003e\n          Keep refrigerated and follow the handling directions printed on the\n          current package.\n        \u003c\/dd\u003e\n      \u003c\/div\u003e\n    \u003c\/dl\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eFrequently Asked Questions\u003c\/p\u003e\n\n    \u003cdiv class=\"gmx-faqs\"\u003e\n      \u003cdetails\u003e\n        \u003csummary\u003eWhat is Spanish lomo?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            Lomo is a cured Spanish pork loin, typically seasoned before\n            aging and sliced into distinctive round or oval portions.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails\u003e\n        \u003csummary\u003eHow is lomo different from jamón?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            Jamón is made from the leg, while lomo is made from the pork loin.\n            Lomo is generally leaner, more uniform, and gently seasoned.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails\u003e\n        \u003csummary\u003eIs Fermín Ibérico lomo ready to eat?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            Yes. It is cured, pre-sliced, and ready to serve without additional\n            preparation.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails\u003e\n        \u003csummary\u003eWhat pairs well with Ibérico de Bellota lomo?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            Pair it with Manchego, olives, almonds, tomato bread, quince paste,\n            Rioja, cava, sherry, or other Spanish-inspired accompaniments.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-closing\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003e\n      A Refined Cut of Ibérico\n    \u003c\/p\u003e\n\n    \u003ch2\u003e\n      Discover the Tender, Acorn-Fed Elegance of Spanish Lomo\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      Purebred Ibérico pork, bellota feeding, mild pimentón, and effortless\n      pre-sliced presentation make Fermín Lomo an essential addition to a\n      sophisticated charcuterie experience.\n    \u003c\/p\u003e\n  \u003c\/section\u003e\n\u003c\/div\u003e","brand":"GMaXG Enterprises","offers":[{"title":"Default Title","offer_id":51591725777036,"sku":null,"price":19.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0640\/4423\/6940\/files\/1-fermin-100-percent-iberico-acorn-fed-lomo-loin-2oz-package.png?v=1785383860"},{"product_id":"smoking-goose-spanish-style-hand-trimmed-lomo-3oz","title":"Smoking Goose Spanish-Style Hand-Trimmed Lomo – Pork Loin with Paprika, Garlic \u0026 Black Pepper, 3 oz (85 g)","description":"\u003cdiv class=\"gmx-cured-meat gmx-smoking-goose-lomo\"\u003e\n  \u003cstyle\u003e\n    .gmx-cured-meat {\n      --ink: #191817;\n      --text: #5e5a56;\n      --muted: #7c7772;\n      --accent: #8b3825;\n      --accent-dark: #552015;\n      --gold: #b99358;\n      --smoke: #555553;\n      --cream: #f5efe6;\n      --ivory: #fffdf8;\n      --border: #dfd9d1;\n      width: 100%;\n      max-width: 820px;\n      margin: 0 auto;\n      color: var(--text);\n      font-family: inherit;\n      font-size: 16px;\n      line-height: 1.7;\n    }\n\n    .gmx-cured-meat *,\n    .gmx-cured-meat *::before,\n    .gmx-cured-meat *::after { box-sizing:border-box; }\n\n    .gmx-cured-meat h2,\n    .gmx-cured-meat h3,\n    .gmx-cured-meat p,\n    .gmx-cured-meat ul,\n    .gmx-cured-meat dl,\n    .gmx-cured-meat dd { margin-top:0; }\n\n    .gmx-cured-meat h2,\n    .gmx-cured-meat h3,\n    .gmx-cured-meat strong { color:var(--ink); }\n\n    .gmx-cured-meat h2,\n    .gmx-cured-meat h3 {\n      line-height:1.28;\n      letter-spacing:-.02em;\n    }\n\n    .gmx-cured-meat .gmx-hero {\n      position:relative;\n      overflow:hidden;\n      padding:35px 30px;\n      border:1px solid var(--border);\n      background:\n        radial-gradient(circle at top right,rgba(185,147,88,.19),transparent 43%),\n        radial-gradient(circle at bottom left,rgba(139,56,37,.11),transparent 48%),\n        linear-gradient(135deg,#fff,var(--ivory));\n      animation:gmxCuredFade .7s ease both;\n    }\n\n    .gmx-cured-meat .gmx-hero::before {\n      content:\"\";\n      position:absolute;\n      inset:0 0 auto;\n      height:3px;\n      background:linear-gradient(90deg,var(--smoke),var(--accent),var(--gold));\n    }\n\n    .gmx-cured-meat .gmx-line {\n      width:94px;\n      height:2px;\n      margin-bottom:19px;\n      background:linear-gradient(90deg,var(--smoke),var(--accent),var(--gold));\n      transform:scaleX(0);\n      transform-origin:left;\n      animation:gmxCuredLine .8s .08s ease forwards;\n    }\n\n    .gmx-cured-meat .gmx-eyebrow {\n      margin-bottom:10px;\n      color:var(--accent-dark);\n      font-size:11px;\n      font-weight:700;\n      letter-spacing:.18em;\n      text-transform:uppercase;\n    }\n\n    .gmx-cured-meat .gmx-hero h2 {\n      max-width:730px;\n      margin-bottom:16px;\n      font-size:clamp(27px,4vw,37px);\n    }\n\n    .gmx-cured-meat .gmx-intro { font-size:17px; }\n    .gmx-cured-meat .gmx-intro p { margin-bottom:14px; }\n    .gmx-cured-meat .gmx-intro p:last-child { margin-bottom:0; }\n\n    .gmx-cured-meat .gmx-badges {\n      display:flex;\n      flex-wrap:wrap;\n      gap:9px;\n      margin-top:23px;\n    }\n\n    .gmx-cured-meat .gmx-badge {\n      display:inline-flex;\n      align-items:center;\n      min-height:35px;\n      padding:7px 13px;\n      border:1px solid rgba(139,56,37,.28);\n      border-radius:999px;\n      background:rgba(255,255,255,.9);\n      color:var(--ink);\n      font-size:12px;\n      font-weight:600;\n    }\n\n    .gmx-cured-meat .gmx-section {\n      padding:32px 0;\n      border-bottom:1px solid var(--border);\n      animation:gmxCuredFade .7s ease both;\n    }\n\n    .gmx-cured-meat .gmx-heading {\n      margin-bottom:19px;\n      font-size:clamp(23px,3.8vw,29px);\n    }\n\n    .gmx-cured-meat .gmx-grid {\n      display:grid;\n      grid-template-columns:repeat(2,minmax(0,1fr));\n      gap:13px;\n    }\n\n    .gmx-cured-meat .gmx-card {\n      height:100%;\n      padding:22px 20px;\n      border:1px solid var(--border);\n      background:#fff;\n      transition:transform .25s ease,border-color .25s ease,box-shadow .25s ease;\n    }\n\n    .gmx-cured-meat .gmx-card:hover {\n      transform:translateY(-3px);\n      border-color:rgba(139,56,37,.45);\n      box-shadow:0 14px 30px rgba(44,33,28,.09);\n    }\n\n    .gmx-cured-meat .gmx-symbol {\n      display:block;\n      margin-bottom:11px;\n      color:var(--gold);\n      font-size:9px;\n    }\n\n    .gmx-cured-meat .gmx-card h3 {\n      margin-bottom:8px;\n      font-size:18px;\n    }\n\n    .gmx-cured-meat .gmx-card p {\n      margin-bottom:0;\n      color:var(--muted);\n      font-size:14px;\n      line-height:1.62;\n    }\n\n    .gmx-cured-meat .gmx-profile {\n      padding:28px;\n      border-left:3px solid var(--accent);\n      background:\n        radial-gradient(circle at bottom right,rgba(185,147,88,.15),transparent 45%),\n        linear-gradient(135deg,var(--cream),var(--ivory));\n    }\n\n    .gmx-cured-meat .gmx-profile h2 {\n      margin-bottom:12px;\n      font-size:24px;\n    }\n\n    .gmx-cured-meat .gmx-notes {\n      display:grid;\n      grid-template-columns:repeat(3,minmax(0,1fr));\n      gap:10px;\n      margin-top:21px;\n    }\n\n    .gmx-cured-meat .gmx-note {\n      padding:15px 13px;\n      border:1px solid rgba(139,56,37,.22);\n      background:rgba(255,255,255,.8);\n    }\n\n    .gmx-cured-meat .gmx-note strong {\n      display:block;\n      margin-bottom:4px;\n      color:var(--accent-dark);\n      font-size:10px;\n      letter-spacing:.12em;\n      text-transform:uppercase;\n    }\n\n    .gmx-cured-meat .gmx-note span {\n      color:var(--ink);\n      font-size:13px;\n      line-height:1.45;\n    }\n\n    .gmx-cured-meat .gmx-list {\n      display:grid;\n      grid-template-columns:repeat(2,minmax(0,1fr));\n      gap:9px 22px;\n      margin:0;\n      padding:0;\n      list-style:none;\n    }\n\n    .gmx-cured-meat .gmx-list li {\n      position:relative;\n      padding:10px 0 10px 22px;\n      border-bottom:1px solid #e6e1da;\n    }\n\n    .gmx-cured-meat .gmx-list li::before {\n      content:\"◆\";\n      position:absolute;\n      top:14px;\n      left:0;\n      color:var(--gold);\n      font-size:7px;\n    }\n\n    .gmx-cured-meat .gmx-details {\n      margin:0;\n      border-top:1px solid var(--border);\n    }\n\n    .gmx-cured-meat .gmx-row {\n      display:grid;\n      grid-template-columns:minmax(155px,.38fr) minmax(0,.62fr);\n      gap:22px;\n      padding:14px 0;\n      border-bottom:1px solid var(--border);\n    }\n\n    .gmx-cured-meat .gmx-row dt {\n      color:var(--ink);\n      font-weight:700;\n    }\n\n    .gmx-cured-meat .gmx-row dd {\n      margin-bottom:0;\n      color:var(--muted);\n    }\n\n    .gmx-cured-meat .gmx-tip {\n      margin-top:17px;\n      padding:17px 19px;\n      border-left:3px solid var(--gold);\n      background:var(--cream);\n      color:var(--ink);\n      font-size:14px;\n    }\n\n    .gmx-cured-meat .gmx-faqs { border-top:1px solid var(--border); }\n    .gmx-cured-meat details { border-bottom:1px solid var(--border); }\n\n    .gmx-cured-meat summary {\n      position:relative;\n      padding:17px 38px 17px 0;\n      color:var(--ink);\n      font-weight:700;\n      cursor:pointer;\n      list-style:none;\n    }\n\n    .gmx-cured-meat summary::-webkit-details-marker { display:none; }\n\n    .gmx-cured-meat summary::before,\n    .gmx-cured-meat summary::after {\n      content:\"\";\n      position:absolute;\n      top:50%;\n      right:4px;\n      width:13px;\n      height:1px;\n      background:var(--accent-dark);\n      transition:transform .25s ease;\n    }\n\n    .gmx-cured-meat summary::after { transform:rotate(90deg); }\n    .gmx-cured-meat details[open] summary::after { transform:rotate(0); }\n\n    .gmx-cured-meat .gmx-answer {\n      padding:0 36px 18px 0;\n      color:var(--muted);\n    }\n\n    .gmx-cured-meat .gmx-answer p { margin-bottom:0; }\n\n    .gmx-cured-meat .gmx-closing {\n      margin-top:32px;\n      padding:29px 26px;\n      border:1px solid rgba(139,56,37,.3);\n      background:\n        radial-gradient(circle at center top,rgba(185,147,88,.19),transparent 58%),\n        var(--ivory);\n      text-align:center;\n    }\n\n    .gmx-cured-meat .gmx-closing h2 {\n      max-width:640px;\n      margin:0 auto 11px;\n      font-size:24px;\n    }\n\n    .gmx-cured-meat .gmx-closing p {\n      max-width:660px;\n      margin:0 auto;\n      color:var(--muted);\n    }\n\n    @keyframes gmxCuredFade {\n      from { opacity:0; transform:translateY(12px); }\n      to { opacity:1; transform:translateY(0); }\n    }\n\n    @keyframes gmxCuredLine { to { transform:scaleX(1); } }\n\n    @media (max-width:680px) {\n      .gmx-cured-meat .gmx-hero { padding:27px 21px; }\n\n      .gmx-cured-meat .gmx-grid,\n      .gmx-cured-meat .gmx-notes,\n      .gmx-cured-meat .gmx-list { grid-template-columns:1fr; }\n\n      .gmx-cured-meat .gmx-row {\n        grid-template-columns:1fr;\n        gap:3px;\n      }\n\n      .gmx-cured-meat .gmx-profile { padding:23px 20px; }\n    }\n\n    @media (prefers-reduced-motion:reduce) {\n      .gmx-cured-meat .gmx-hero,\n      .gmx-cured-meat .gmx-section,\n      .gmx-cured-meat .gmx-line {\n        opacity:1;\n        transform:none;\n        animation:none;\n      }\n    }\n  \u003c\/style\u003e\n\n  \u003csection class=\"gmx-hero\"\u003e\n    \u003cdiv class=\"gmx-line\"\u003e\u003c\/div\u003e\n\n    \u003cp class=\"gmx-eyebrow\"\u003e\n      American-Made Spanish-Style Charcuterie\n    \u003c\/p\u003e\n\n    \u003ch2\u003e\n      Hand-Trimmed Pork Loin with Smoked Paprika, Garlic and Black Pepper\n    \u003c\/h2\u003e\n\n    \u003cdiv class=\"gmx-intro\"\u003e\n      \u003cp\u003e\n        \u003cstrong\u003eSmoking Goose Spanish-Style Lomo\u003c\/strong\u003e begins with\n        hand-trimmed pork loin, slowly prepared with garlic, smoked paprika,\n        and cracked black pepper. The result is a naturally savory cured-meat\n        experience with a tender bite, aromatic spice, and a deep,\n        Spanish-inspired finish.\n      \u003c\/p\u003e\n\n      \u003cp\u003e\n        Thinly sliced and ready for serving, this artisan American lomo adds\n        bold flavor to charcuterie boards, sandwiches, salads, crostini,\n        tasting plates, and effortless gourmet entertaining.\n      \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"gmx-badges\" aria-label=\"Product highlights\"\u003e\n      \u003cspan class=\"gmx-badge\"\u003eHand-Trimmed Pork Loin\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003eSpanish-Style Lomo\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003eSmoked Paprika\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003eGarlic \u0026amp; Black Pepper\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003ePre-Sliced\u003c\/span\u003e\n      \u003cspan class=\"gmx-badge\"\u003e3 oz (85 g)\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eWhy It Stands Out\u003c\/p\u003e\n\n    \u003ch2 class=\"gmx-heading\"\u003e\n      Artisan Pork Loin with Smoke, Spice and Savory Depth\n    \u003c\/h2\u003e\n\n    \u003cdiv class=\"gmx-grid\"\u003e\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003eHand-Trimmed Pork Loin\u003c\/h3\u003e\n        \u003cp\u003e\n          The whole-muscle loin cut creates substantial slices, a tender bite,\n          and a more refined structure than ground salami.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003eSmoked Paprika Character\u003c\/h3\u003e\n        \u003cp\u003e\n          Paprika contributes deep color, aromatic warmth, and a distinctly\n          Spanish-inspired smoky finish.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003eGarlic and Cracked Pepper\u003c\/h3\u003e\n        \u003cp\u003e\n          Classic savory seasonings complement the pork without obscuring the\n          natural flavor of the premium loin.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n\n      \u003carticle class=\"gmx-card\"\u003e\n        \u003cspan class=\"gmx-symbol\"\u003e◆\u003c\/span\u003e\n        \u003ch3\u003eReady for Effortless Serving\u003c\/h3\u003e\n        \u003cp\u003e\n          Pre-sliced presentation makes this lomo ideal for entertaining,\n          sandwiches, tasting plates, or a quick gourmet snack.\n        \u003c\/p\u003e\n      \u003c\/article\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cdiv class=\"gmx-profile\"\u003e\n      \u003cp class=\"gmx-eyebrow\"\u003eFlavor Experience\u003c\/p\u003e\n\n      \u003ch2\u003e\n        Savory Pork, Smoky Paprika and Aromatic Pepper\n      \u003c\/h2\u003e\n\n      \u003cp\u003e\n        Smoking Goose Lomo balances the clean flavor of pork loin with smoked\n        paprika, garlic, and black pepper. The finished profile is savory,\n        gently smoky, and warmly spiced, with a tender texture and appealing\n        bands of natural fat.\n      \u003c\/p\u003e\n\n      \u003cdiv class=\"gmx-notes\"\u003e\n        \u003cdiv class=\"gmx-note\"\u003e\n          \u003cstrong\u003eAroma\u003c\/strong\u003e\n          \u003cspan\u003eSmoky, garlicky and pepper-forward\u003c\/span\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv class=\"gmx-note\"\u003e\n          \u003cstrong\u003eFlavor\u003c\/strong\u003e\n          \u003cspan\u003eSavory pork with paprika warmth\u003c\/span\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv class=\"gmx-note\"\u003e\n          \u003cstrong\u003eTexture\u003c\/strong\u003e\n          \u003cspan\u003eTender, substantial and finely sliced\u003c\/span\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eServing Inspiration\u003c\/p\u003e\n\n    \u003ch2 class=\"gmx-heading\"\u003e\n      From Charcuterie Boards to Gourmet Sandwiches\n    \u003c\/h2\u003e\n\n    \u003cul class=\"gmx-list\"\u003e\n      \u003cli\u003eSpanish-inspired charcuterie boards\u003c\/li\u003e\n      \u003cli\u003eManchego, cheddar, Gouda, or aged cheeses\u003c\/li\u003e\n      \u003cli\u003eOlives, roasted peppers, almonds, and cornichons\u003c\/li\u003e\n      \u003cli\u003eCrusty bread, crostini, crackers, or grissini\u003c\/li\u003e\n      \u003cli\u003eSandwiches with mustard, greens, or pickles\u003c\/li\u003e\n      \u003cli\u003eSalads, flatbreads, and savory breakfast plates\u003c\/li\u003e\n      \u003cli\u003eRioja, Tempranillo, lager, cider, or dry rosé\u003c\/li\u003e\n      \u003cli\u003eTapas, appetizers, and casual entertaining\u003c\/li\u003e\n    \u003c\/ul\u003e\n\n    \u003cdiv class=\"gmx-tip\"\u003e\n      \u003cstrong\u003eServing Tip:\u003c\/strong\u003e\n      Pair the smoky paprika and black pepper with a nutty aged cheese, crisp\n      pickles, and rustic bread. The contrast creates a balanced board with\n      bold color and flavor.\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eProduct Information\u003c\/p\u003e\n\n    \u003ch2 class=\"gmx-heading\"\u003e\n      Everything You Need to Know\n    \u003c\/h2\u003e\n\n    \u003cdl class=\"gmx-details\"\u003e\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eBrand\u003c\/dt\u003e\n        \u003cdd\u003eSmoking Goose\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eProduct\u003c\/dt\u003e\n        \u003cdd\u003eSpanish-Style Hand-Trimmed Lomo\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eCut\u003c\/dt\u003e\n        \u003cdd\u003ePork loin\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eSeasoning\u003c\/dt\u003e\n        \u003cdd\u003eBlack pepper, smoked paprika, and garlic\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eFormat\u003c\/dt\u003e\n        \u003cdd\u003ePre-sliced artisan pork loin\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eProduct of\u003c\/dt\u003e\n        \u003cdd\u003eUSA\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eNet Weight\u003c\/dt\u003e\n        \u003cdd\u003e3 oz (85 g)\u003c\/dd\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv class=\"gmx-row\"\u003e\n        \u003cdt\u003eStorage\u003c\/dt\u003e\n        \u003cdd\u003e\n          Keep refrigerated and follow all handling instructions printed on\n          the current package.\n        \u003c\/dd\u003e\n      \u003c\/div\u003e\n    \u003c\/dl\u003e\n\n    \u003cdiv class=\"gmx-tip\"\u003e\n      \u003cstrong\u003ePackaging Notice:\u003c\/strong\u003e\n      Product photography must display the same 3 oz net weight as the\n      sellable item before this listing is published.\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-section\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003eFrequently Asked Questions\u003c\/p\u003e\n\n    \u003cdiv class=\"gmx-faqs\"\u003e\n      \u003cdetails\u003e\n        \u003csummary\u003eWhat is Spanish-style lomo?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            Lomo is a whole-muscle pork loin preparation inspired by Spanish\n            curing traditions and commonly seasoned with paprika, garlic, and\n            pepper.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails\u003e\n        \u003csummary\u003eIs Smoking Goose lomo ready to eat?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            Yes. The pre-sliced lomo is prepared for direct serving. Follow\n            the package’s refrigeration and handling directions.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails\u003e\n        \u003csummary\u003eIs lomo the same as salami?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            No. Lomo is made from a whole pork loin, while salami is typically\n            made from ground or chopped meat packed into a casing.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails\u003e\n        \u003csummary\u003eWhat pairs well with smoked-paprika lomo?\u003c\/summary\u003e\n        \u003cdiv class=\"gmx-answer\"\u003e\n          \u003cp\u003e\n            Pair it with aged cheese, olives, roasted peppers, almonds,\n            pickles, rustic bread, Rioja, cider, beer, or dry rosé.\n          \u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/details\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection class=\"gmx-closing\"\u003e\n    \u003cp class=\"gmx-eyebrow\"\u003e\n      Artisan Lomo with Bold Spanish Inspiration\n    \u003c\/p\u003e\n\n    \u003ch2\u003e\n      Add Smoked Paprika, Garlic and Pepper to the Charcuterie Board\n    \u003c\/h2\u003e\n\n    \u003cp\u003e\n      Hand-trimmed pork loin and aromatic seasoning make Smoking Goose Lomo a\n      versatile centerpiece for boards, sandwiches, tastings, and effortless\n      gourmet entertaining.\n    \u003c\/p\u003e\n  \u003c\/section\u003e\n\u003c\/div\u003e","brand":"GMaXG Enterprises","offers":[{"title":"Default Title","offer_id":51591725842572,"sku":null,"price":14.49,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0640\/4423\/6940\/files\/1-smoking-goose-spanish-style-hand-trimmed-lomo-3oz-package.png?v=1785383995"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0640\/4423\/6940\/collections\/cured-meats-iberico-jamon-lomo-duck-wild-boar-prosciutto-gmaxg.png?v=1785459323","url":"https:\/\/gmaxg.us\/collections\/cured-meats.oembed","provider":"GMaXG Enterprises","version":"1.0","type":"link"}