IBERIAN PORK MEAT
The genetics and diet of this 100% Iberian breed give these animals the name "olive trees with legs", thanks to the high levels of oleic acid infiltrated in their fresh meat similar to those contained in olive oil.
Meat cuts
The meats are distinguished by both their bright red color and their fine marbling. They are meats capable of revealing flavors and colors that evoke the link with the land, the passion and the care dedicated to the preparation of this unique range. Enjoy the tender and juicy texture of our meats that melt in your mouth.
1. Presa
The Presa is one of the most coveted cuts of the Iberian pig. With fine marbling of fatty threads, it balances lean meat with a juicy texture. Best cooked on a grill to preserve its succulence and allow the fat to melt perfectly.
2. Secreto
The Iberian Secreto, known for its high fat infiltration and intense marbling, delivers a crispy and juicy texture. It’s a favourite in prestigious kitchens for its rich flavour and delightful mouthfeel.
3. Solomillo
The sirloin is highly valued for its rich flavours, vitamins, and proteins. Its intense red colour hints at its juicy and surprising flavour profile. As a lean cut, it’s best cooked lightly to retain its tenderness.
4. Avanico
The Iberian Avanico is a tender, finely veined cut that resembles the ribs of a fan. Its high intramuscular fat content provides a succulent flavour.
5. Pluma
The Pluma, an aromatic and flavorful cut, represents the authentic taste of 100% Iberian acorn-fed meat. Its high fat content ensures juiciness, making it versatile for grilling, stews, or casseroles. It can withstand higher cooking temperatures while maintaining its tenderness.
6. Lomo
The acorn-fed loin, traditionally used for sausages, is renowned for its fine grain and tenderness. Whether stewed or grilled, this versatile cut is a favourite among all ages- especially the little ones.
7. Cheeks
Cheek meat, with its intense marbling and high collagen content, offers a fibrous texture that turns gelatinous when cooked, adding a unique mouthfeel to any dish.
8. Panceta
Iberian bacon, a staple in Spanish gastronomy, comes from the pig's belly and is characterised by its rich, infiltrated fat. It’s ideal for enhancing stews and traditional dishes with its unique flavour and texture.
9. Ham
Our Iberian ham meets the highest quality standards, offering a distinctive taste, aroma, and texture. It delivers an exceptional culinary experience with every bite.