Iberico Pork Belly - Pancetta Iberica

Iberico de bellota pork belly is a rich portion with layers of meat and fat. A versatile cut, this is where bacon comes from, but there’s so much more to it than just the crunchy breakfast staple. Slow roasted or braised, pork belly’s fat is rendered, and the meat’s flavor is intensified while the skin transforms into a crunchy, delicious cap offering textural interest.

Iberico pork is renowned for its high amount of fat. For a cut that already boasts a lot of fat, Iberico pork belly is more fat than meat. Sold with the skin on this can be removed and fried to create crunchy pork chips or left on while cooking to add a crunch of crispy skin to your recipe.

Some of the most famous pork in the world, Spanish Iberico de Bellota, is often called the Wagyu of pork thanks to its generous amount of intramuscular fat and singularly delicious flavor. Raised free-range eating a natural diet of local flora and the acorns that blanket the forests of the Iberian coastline. Most famous for its slow-aged hams, every Iberico portion is a culinary delicacy.