When we talk about iberian pigs, we talk about more than just iberian ham or iberian chorizo. There is a saying in Spain about this: “Del cerdo, hasta los andares”. Which means that we can use all the meat coming from an iberian pig.
The nutty flavour is something you can taste also in different meat cuts just by grilling the meat. No oil is needed, the own fat contained in the meat helps it get properly cooked.
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Iberian Meat Cuts
This is one of the most tender cuts in the iberian pork. It can be found on top of the shoulder of the pig.
You can just grill it or cook it in a pan with a touch of olive oil and herbs.
Covap: Presa Ibérica de Bellota / Acorn Fed Iberian Presa
This cut is located on top of the back between both shoulders. The amount of this meat from each animal is quite small for that reason it is very demanded.
Fermín: Pluma Ibérica de Bellota / Acorn Fed Iberian Pluma
Covap: Pluma Ibérica de Bellota / Acorn Fed Iberian Pluma
This cut used to be considered a “Secret” cut among butchers. Nowadays iberian pork lovers know it really well.
It is located on the superior part of the flank and near the top loin. It contains many strips of fat that is exactly what makes it so flavourful.
Fermín: Secreto Ibérico de Bellota / Acorn Fed Iberian Secreto
Covap: Secreto Ibérico de Bellota / Acorn Fed Iberian Secreto
This is the sirloin of the iberian pig. It is quite dark and tender. It is recommended to serve it medium-rare.
Fermín: Solomillo Ibérico de Bellota