Iberico Pork

About Iberico Pork

Buy one of the world's best and juiciest meats and add it to your menu! Sink your teeth into Spain's most premium exports.What sets Iberico pork apart is its rich marbling and distinct flavor, often likened to the finest Wagyu beef. It’s the Iberico pig's diet, rich in acorns during the montanera period, that is the key to its unique taste and texture. This diet, combined with the pigs' free-range lifestyle in the dehesa, results in meat that is succulent, sublimely tender, juicy, and incredibly flavorful.

Origin

The Iberico pig boasts a rich and storied heritage that is deeply intertwined with the cultural and culinary traditions of the Iberian Peninsula. These pigs are believed to be descendants of wild boars that roamed the Mediterranean region thousands of years ago. Their domestication dates back to ancient times, with archaeological evidence suggesting that they have been part of Iberian culture for millennia.

Iberico Cuts: A guide

We offer variety of cuts that each bring something special to the table. Some of the most prized cuts include:

• Pluma: A tender, well-marbled cut from the shoulder area.
• Secreto: Hidden within the shoulder, this cut is rich and succulent.
• Presa: A thick cut from the shoulder, known for its intense flavor.
• Lomo: The tenderloin, celebrated for its tenderness and delicate taste.
• Carrillera (Cheek): Tender cheek meat, perfect for slow braising.
• Solomillo (Tenderloin): Lean and buttery tenderloin, ideal for quick grilling.
• Costilla (Rib Rack): Marbled ribs with a rich, smoky flavor
• Carre (Rack): Tender meat with a flavorful fat cap, great for roasting.
• Mogote: Shoulder cut with balanced meat and fat, versatile for various dishes.
• Skirt Steak: Intensely flavored, best cooked hot and fast.
• Panceta (Belly): Richly marbled belly

Iberico vs. Iberico de Bellota

Iberico pork and Iberico de Bellota pork are both derived from the Iberian pig, but the difference lies in the diet and lifestyle of the pigs. While Iberico de Bellota pigs are exclusively acorn-fed and have more space to roam, which results in meat that is richer in flavor and more finely marbled, standard Iberico pigs may have a diet supplemented with grains, which affects the flavor and texture of the meat. De Bellota is considered the highest quality, and commands a higher price, but that’s because there’s additional cost associated with its production..

How To Cook Iberico Pork

Cook it in the oven, roast it, smoke it or barbecue it, and of course it is perfect for grilling. Season simple with salt and pepper to enhance the flavor, make a special rub or marinade, coat it in your best extra virgin olive oil, the possibilities are endless! If you need inspiration, we've created exclusive Iberico Pork Recipes just for you! Whether you want to grill it to perfection, or pan sear or roast it, it’s always tender and juicy pork.

The great versatility of this meat makes it prized by the chef and by the home cook - a simple salting and quick grilling is all you need to bring out its natural flavors. Try Grilled pluma with rosemary and garlic, or Secreto with a reduction of sherry wine.

Nutrition

This superbly marbled meat is also rich in essential fatty acids and nutrients, compliments of the rich grasses, nuts and herbs that the free-range pigs graze on. It's known for its high content of oleic acid, which is a monounsaturated fat found in olive oil and benefits heart health. It’s also rich in antioxidants and essential nutrients like iron and B vitamins, making it a great protein source when consumed in moderation.

We ship our perishable products chilled in temperature-controlled packaging, using overnight service so you always get the best, freshest meat, guaranteeing safety and freshness in transit. Treat yourself or a fellow foodie to one of the juiciest pork cuts in the world; serve it for a special occasion, like anniversaries, even Christmas and holiday dinners. This succulent, mouthwatering Spanish meat is perfect for your most special events.