The parrilla, or grill, is central to Spanish cuisine, and the free-range acorn-fed meat of native Iberico pork is arguably the best meat for grilling! Cooked to perfection each piece offers a crisp, crunchy exterior and a moist and tender bite within. The bold and nutty complexities of free-range Spanish pigs, coupled with the rich taste of open-fire cooking, make Iberico pork a favorite among grill masters and gourmands around the world. Below we have a carefully curated selection of the finest cuts, specifically suited to grilling. Look through our complete collection today and start enjoying pork as you never have before!
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Our selection of Spanish Iberico pork is sourced from the finest free-range, acorn-fed pigs. Thanks to their natural lifestyle and their wholesome and varied diet, Iberico pork has beautiful marbling, with fat so soft and tender it practically melts in your mouth. Distinguished from other porks by their singularly delicious flavor, meltingly soft and tender texture, and deep coloring, you’ll never want to go back to plain old generic pork.
Skirt steak is one of our favorite cuts for the grill. Also known as the Secreto or secret cut, sizzle this thin portion over medium-high heat on the grill, letting the generous amounts of fat melt and bathe the meat in its delicious flavor. The pork end loin, or Pluma Iberico de Bellota, is a truly juicy and flavorful portion. A relatively thin piece, the loin is beautifully marbled throughout. When grilled over medium-high heat, it offers a finished portion that is crispy on the outside with a juicy pink center. Quick to cook and flavorful, this is one of our favorites. With so many different cuts to choose from, each with its own delightful set of characteristics, the culinary possibilities are seemingly endless. Try any or all of them for a tasty pork-eating experience you’ll never forget.