Enjoyment & Quality on Your Plate
IBERICO
Iberico pigs are the original Iberian pigs and ancestors of modern domestic pigs. They are fully adapted to the environment of the southwestern Iberian Peninsula, rich in wild herbs. Their diet consists mainly of acorns, nuts, and Dehesa grass, absorbing oils, vitamins, and proteins that give the meat exceptional texture and flavour. Fat is distributed both subcutaneously and intramuscularly. They are raised extensively, unlike the vast majority of pigs bred intensively in industrial farms — a clear indicator of the meat’s high quality and nutritional value.
Iberico
CARREE LOIN
Rib chop with French-trimmed bones, offering elegant presentation and rich flavour.
Iberico
CHEEKS
Pork cheeks taken from the head of the animal. Rich in muscle and fat, they are ideal for slow cooking, becoming exceptionally tender and meltingly soft.
Iberico
FILLET
Pork tenderloin, an exceptionally lean, boneless, and very tender cut, also known for its delicate texture and mild flavour.
Iberico
NECK
Pork neck, generously marbled and full of flavour. Ideal for skewers, low-and-slow cooking, charcuterie, and a wide range of preparations.
Iberico
PLUMA IBERICO BELLOTA
A rare and highly prized triangular cut taken from the end of the neck of the Iberian pig (Pata Negra). Distinguished by its exceptional intramuscular marbling, a result of the animal’s acorn-based diet.
Iberico
PRESA IBERICO BELLOTA
Sourced from the shoulder of the Iberian pig (Pata Negra). Celebrated for its rich, buttery flavour and tender texture, derived from its acorn-fed diet.
Iberico
SPARE RIBS
Taken from the lower rib section near the belly. Richer and fattier, making them ideal for barbecue or slow roasting.
Iberico
SECRETO IBERICO BELLOTA
A highly flavourful and tender cut from the Iberian Peninsula, renowned for its deep taste and abundant marbling, which delivers a buttery texture and exceptional richness.
