Iberian Pork (porc Iberique)

Iberian Pork   (porc Iberique)

Since pre-historic times, Iberian pork has lived in conditions of complete liberty, mainly in the mountain regions of the western Spain, all along the Portuguese border and also in Andalusia.

It is reared almost exclusively by nature and slaughtered following strict regulations.

This semi-wild pork leads a very peaceful life amongst the acorn oaks of Andalusia. It feeds from acorns, grasses and herbs.  It is this diet that gives the meat a flavour of nuts. This free-range rearing provides precious fats which are stored in the muscular mass of the pork. This is why the Iberian pork is so highly regarded by the top chefs.

There exist several cuts of Iberian pork : Iberian secreto, Iberian presa, Iberian lomo, Iberian solomillo, the “French rack” and the Iberian pluma.

Discover the details of each cut of pork in the index under “Iberian Pork”