Iberico Pork Loin - Lomo Iberico

All the delightful characteristics of flavorful Spanish Iberico pork in one of its most versatile iterations. The Iberico Pork Loin can be cut into roasts or sliced into individual boneless pork chops. Split lengthwise, impress your guests with a roulade or cure to create an array of different classic charcuteries. A great portion for everyone from the unskilled home cook to the professional chef.

When it comes to cooking: Iberico pork requires a different approach. Compared to modern commodity pork Iberico de Bellota boasts a much higher ratio of fat to meat. Its fat is also higher in oleic fatty acids.

Resembling beef more than pork in looks, coloring, and taste, taking a low-slow approach is generally best. Above all, be sure not to overcook your Iberico pork.

Cooked well-done, this premium pork is rendered dry and tough, and the intense flavor of the fat is mostly lost. We recommend using a meat thermometer whenever cooking Iberico pork to ensure you don’t overcook it.

We all know that flavor is in the fat, and Iberico offers a generous amount of delicious nutty pork fat. Beautifully marbled throughout, you’ll love the taste and delightful velvety texture of this premium meat.