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Iberian pork
IBERIAN PORK
Iberian pork stands out for its intense flavour and characteristic aroma, with fat distributed evenly, which provides natural juiciness. It has an appropriate fat content that enhances the flavour and is suitable for roasting, grilling and stewing in professional kitchens. The combination of high biological value protein and essential minerals makes it a nutritious and versatile meat.
LOIN
The Iberian pork loin comes from the dorsal and lateral areas of the animal. It is a firm yet tender meat, with intramuscular fat from acorn-fed pigs, which gives it succulence and an intense flavour. Specific cuts from this section include secretos and lagartos, prized for their texture and flavour. They should be grilled with just salt, preserving the meat’s natural aroma. Ideal for premium grills and haute cuisine dishes.
NECK
The neck comes from the animal’s neck region and features tender, succulent meat with a balanced flavour. From the neck cuts, one obtains the so-called plumas, small portions highly prized for the tenderness and succulence of the meat. They should be grilled, keeping the centre slightly pink. Suitable for barbecues and standout gourmet dishes.
SHOULDER
The shoulder comes from the animal’s shoulder and consists of meat marbled with fat. From this, abanicos are obtained, which are thin, very tasty and succulent strips. They should be grilled over a high heat, ensuring quick cooking and preserving the intense flavour. Suitable for barbecues, snacks and Iberian tasting platters.
RIBS
The ribs come from the animal’s rib area, featuring dark, succulent meat wrapped around the bone, which gives it a succulent flavour. It is a cut suitable for roasting or grilling, retaining its texture and natural aroma. Used in premium dishes and dishes for sharing.
LEG
The leg comes from the animal’s hindquarters, featuring tender meat, an intense flavour and a characteristic aroma. It should be roasted slowly to preserve its juiciness. It is ideal for oven roasts and dishes that make the most of the whole cut.
Yield and Total Utilization
Selected carcasses to guarantee maximum meat yield and minimum waste, optimizing profit margins on every cut.
Versatility of Cuts
Full availability of fundamental parts (breast, leg, loin) and noble Iberian Pork cuts (secretos, plumas, and presa), adapted to any cooking method.
Consistent Quality and Flavor
Meat with controlled aging and marbling, ensuring a tender texture, juiciness, and a flavor that builds consumer loyalty.
Nutritional Richness
High iron and zinc content, essential for the immune system, reinforcing the biological and healthy value of our entire range.
Available
PRICE 0.01€
Maximum Yield and Efficiency
Carcasses selected to ensure maximum meat yield and minimum waste, optimizing your profit margins in every cut.
Versatility of Cuts
Full availability of essential cuts (brisket, leg, loin) and noble Iberian Pork cuts (secretos, plumas, and presa), adapted to any cooking method.
Consistent Quality and Flavor
Meat with controlled aging and fat infiltration, ensuring a tender texture, juiciness, and a flavor that builds customer loyalty.
Nutritional Richness
High iron and zinc content, essential for the immune system, reinforcing the biological and healthy value of our entire range.
Available
PRICE 0.01€
Yield and Maximum Utilization
Selected carcasses to ensure maximum meat yield and minimum waste, optimizing profit margins in every cut.
Cut Versatility
Full availability of primal cuts (breast, leg, loin) and noble Iberian Pork cuts (secretos, plumas, and presa), adaptable to any cooking method.
Consistent Quality and Flavor
Meat with controlled aging and fat marbling, ensuring a tender texture, juiciness, and a flavor that builds end-consumer loyalty.
Nutritional Richness
High iron and zinc content, essential for the immune system, reinforcing the biological and healthy value of our entire range.
Available
PRICE 0.01€
Yield and Total Utilization
Selected carcasses to ensure maximum meat yield and minimum waste, optimizing profit margins in every cut.
Versatility of Cuts
Full availability of fundamental cuts (brisket, leg, loin) and prime Iberian Pork cuts (secretos, plumas, and presa), suitable for any cooking method.
Consistent Quality and Flavor
Meat with controlled aging and fat marbling, ensuring a tender texture, juiciness, and a taste that retains the final consumer.
Nutritional Richness
High iron and zinc content, essential for the immune system, reinforcing the biological and healthy value of our entire range.
Available
PRICE 0.01€
IBERIAN PORK
Consumption Benefits
HIGH-QUALITY PROTEIN
RICH IN IRON
B VITAMINS
FREQUENTLY ASKED QUESTIONS
Find what you are looking for
Iberian pork is distinguished by its more intense flavour and evenly distributed fat, a result of the breed’s genetics and its natural diet. Compared to ordinary pork, it is juicier and, for this reason, more highly valued in professional cooking.
Iberian pork is suitable for roasting, grilling and stewing. For best results, it is recommended to control the cooking time and temperature, ensuring a minimum internal temperature of 71° C.
The best-known cuts of Iberian pork include the neck, loin, spare ribs and ribs, which are highly prized for their marbling and distinctive flavour, making them ideal for grilling or roasting.