Iberico Pork
Fresh Iberico pork is an exciting and delicious addition to our online catalog! These succulent cuts of pork come from the same acorn fed Pata Negra black hooofed breed of pigs used to create the coveted Jamon Iberico (iberico ham). They are a native breed of Spain, and it’s genetically blessed with natural marbled meat, much like Kobe beef or Berkshire pork, rendering it superbly buttery and tender. A diet high in fatty acorns and nuts, plus the flavorful grasses of the Dehesa makes this gourmet pork loin out-of-this-world delicious. We deliver our fresh Iberico overnight for freshness!
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Panceta Iberico Smoked - Sliced
from Spain
by Fermin
Thick slices of hickory-smoked Spanish bacon, the legendary panceta Iberico from coveted Iberico Pata Negra pigs.
Iberico Pork End Loin - Pluma Iberica
from Spain
by Aljomar
This succulent and juicy cut of pork is a true culinary masterpiece. Bursting with bold flavor it’s one of the most delicious cuts available!
Panceta Iberico Smoked - Slab
from Spain
by Fermin
2012 Specialty Food Association Gold award winner! This mouthwatering panceta from acorn-fed Iberico pigs is just decadent.
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.
Iberico Pork Questions And Answers
Q:Why is Iberico Pork So Expensive?
A:Iberico pork is more expensive due to several factors: the breed's limited availability, the pigs' unique diet, and the traditional rearing methods.
Q:Is Iberico pork healthy?
A:It can be! It is high in oleic acid, which is good for your heart, similar to olive oil. It also packs antioxidants and essential nutrients like iron and B vitamins.
Q:How do you cook Iberico pork?
A:Whether it's searing solomillo or carrillera for a quick and juicy dish, slow-roasting ribs or pancetta for that smoky flavor, or searing and slicing skirt steak for tacos, there’s so many ways to cook Iberico!
Q:Where is Iberico pork from?
A:Spain.