Ibérico pigs are born and raised in the Iberian Peninsula, located in the southernmost reaches of Spains and Portugal. Among the native species of Spain, the Ibérico pig stands apart from the rest, serving as a source of national pride and the cornerstone of the country’s livestock industry.
Found roaming in idyllic “dehesas” (Spanish for “meadows”), the noble Ibérico pig spends its days feeding on the native wild grass and the acorns that can be found strewn on it.
Black Ibérico pigs, also known as Pata Negra (black feet, in Spanish, for their distinctive black hooves) are a revered animal in Spain. They’ve roamed the Iberian Peninsula for over 12,000 years, noble pig breeds with meat as red as beef, marbled with fine fat. Coveted for their singular amount of marbling – that succulent intramuscular fat that melts as it cooks, rendering the cut sublimely flavorful and tender. Much like Wagyu beef, it’s the privileged genetics of these pigs, plus the careful attention give to its rearing, that sets it apart from regular farm pigs.
Not just any pork meat gets to be called Ibérico meat. The product is such a staple of Spanish culture and its international identity, that producers must follow rigorous guidelines to market it as such. These restrictions are so important that they have even been enshrined in law by the Spanish government.
Only certain breeds can be used to make Iberico Pork and the lineage of each animal is traced in official records to ensure that only legitimate Ibérico meat makes it to consumers.
The Life of an Iberico Pig
Iberico pigs are reared following strict guidelines that take animal welfare into consideration, but also respecting the ecosystem of the precious land that feeds them. Only 1.25 pigs per hectare are allowed in an oak grove, and each pig can eat up to 10kg of acorns a day, which means the meat develops an extra nutty flavor, with super high oleic fat that translates into succulent tenderness.
This diet of countryside grass leads to a tender, easy-to-eat texture, and the acorns infuse it with a naturally nutty flavor that makes it stand out among the competition.
As would be expected from a creature whose sole job in life is to leisurely stroll through the meadows while eating all the acorns it can find, Ibérico Pork meat is extremely tender and juicy, perfect for any use.
The fat is so flavorful that you can use it to cook any fried or sauteed food and immediately turn an old classic into an exotic novelty.
For Spaniards, Ibérico Pork means luxury and good times. It is thought of alongside other delicacies such as scallops, shrimp, chocolate, artisanal beer, and exotic fruit. In 2021, Spanish people, ready to start living the good life again after long COVID lockdowns, increased their consumption of Ibérico Pork by a whopping 9% . All around the country, they again held get-togethers, parties, or just simple picnics in Madrid’s “El Retiro” park or alongside Spain’s famous “Costa del Sol”, the endless southern coast filled with beautiful beaches and historic fortresses. And in all of these, they chose Ibérico Pork to mark their best moments and so can you! Shop our extensive selectio of Fresh Iberico Pork cuts online at Gourmet Food Store, and make regular meals extraordinary.
From steaks to whipped lardo, there are so many ways to savor Iberico Pork! Iberico Pork Secreto is an expertly cut piece of pork, carefully cut from the “secret” spot between the shoulder, ribs, and fatback, resulting in a veined, well-marbled steak that stands out for its flavor and tenderness. Secreto Iberico is ideal for barbecuing, which will unleash exquisite flavors, surprising and delighting even the most discerning of meat connoisseurs.
Ph: Iberico Pork Secreto
For those who aren't afraid to get their hands a little dirty, try unbelievable Iberico Spare Ribs. These ribs have an excellent meat-to-bone ratio, making them immensely satisfying to bite into, as well as letting you get your money’s worth! Add your choice of barbecue rub or marinade and grill to create a true meat lover's treat.
Ph: Morcilla Iberca
If you’re feeling adventurous, you can go for a local favorite: Morcilla Ibérica. This dark crimson blood sausage, made in the style of Salamanca, is a classic Spanish dish. Amazingly smooth and flavorful, the Ibérico Pork’s signature nutty flavor adds an incredible twist to an already unbeatable staple. Serve it on crusty bread as an appetizer, with a side of potatoes or toss it with a salad, add it to a stew or sauce, or serve it a bit cooled down as part of a tapas spread. There are so many delicious ways to enjoy!