Iberico pork

Premium Pork Grade: Black Pigs, Gold Flavor

The best pork in the world comes from Spain. Its source is black pigs that traverse many kilometers of pastures daily in search of their favorite acorns. Both the exercise and the diet are significant, as they are the reason for the unique taste and appearance of the meat. Activity and genetic predisposition cause fat to be stored in the muscle tissue, creating a marbled structure. This also contributes to the incredible tenderness, crispness, and juiciness of every piece. Farming is traditionally carried out on small Dehesas, ensuring supervision and guaranteed provenance of the cerdo ibérico breed.

Fat is not so scary. Healthy Omega Acids

Ibérico pork is like Wagyu in the beef world. It boasts beautiful marbling—intramuscular fat that acts as the flavor carrier. The more evenly the fat is distributed, the greater the tissue relaxation, and thus, the tenderness of the meat. Furthermore, most of the fats contained in this pork are healthy omega fats that your body needs for proper functioning.

What to choose from Ibérico and how to prepare it?

• Secreto and Pluma: Discover the butcher's secret—the secreto cut. We warn you it may delight the most demanding critics. Perfect for throwing straight onto the grill or pan-searing. Pluma steak is equally delicious. For seasoning, it needs only salt and pepper.
• Ribs: We recommend the excellent Ibérico pork ribs. A true poetry of flavor! Prepared on the grill using the low and slow method, they will delight everyone.
• Cheeks: If you want to create an elegant dish for a special occasion, we recommend Ibérico pork cheeks. This exquisite cut is best braised in red wine with fresh herbs.
• Burgers: And have you ever tried burgers made from pork? It’s a delicious and simple product to prepare. Just remember the minimum doneness for pork burgers is medium well.