Spanish Iberico Pork: World-Renowned for Flavor

iberico with romanesco sauce and brussels sprouts

A LEGENDARY SPANISH BREED
WITH SUPERB EATING QUALITIES

Iberico pork rises to its reputation. Seared, grilled or roasted, the results are incredible – meltingly tender with ample marbling and a sweet, nutty flavor that’s delicate yet unmistakably delicious.

75-100% Iberico Genetics
Pasture Raised Free Range
Bellota (acorn-fed) and Campo (cereal-fed) Programs Available
Natural Diet of Grain, Corn, Wheat, Grass, Forage & Acorns
No Added Growth Hormones or Sub-Therapeutic Antibiotics
Raised in Spain to EU Standards

Spanish butchers see more nuance, especially within the shoulder, producing unique cuts with distinctive eating qualities that will intrigue and satisfy diners with superbly succulent and full-flavored dishes.

1. Belly (Panceta) 2. Spareribs (Costilla) 3. Secreto (Skirt Steak) 4. Presa (Macilla, Ibrian Ball) 5. Striploin (Top Loin, Punta de Lomo) 6. Striploin (Lomo) 7. Tenderloin (Solomillo) 8. End Loin (Pluma) 9. Frenched Racks (Chuletero)

1.Belly (Panceta)
2.Spareribs (Costilla)
3.Secreto
4.Presa (Macilla, Ibrian Ball)
5.Striploin (Top Loin, Punta de Lomo)
6.Striploin (Lomo)
7.Tenderloin (Solomillo)
8.End Loin (Pluma)
9.Frenched Racks (Chuletero)

1.Belly (Panceta) 2.Spareribs (Costilla) 3.Secreto 4.Presa (Macilla, Ibrian Ball) 5.Striploin (Top Loin, Punta de Lomo) 6.Striploin (Lomo) 7.Tenderloin (Solomillo) 8.End Loin (Pluma) 9.Frenched Racks (Chuletero)

1. Belly (Panceta)
2. Spareribs (Costilla)
3. Secreto (Skirt Steak)
4. Presa (Macilla, Ibrian Ball)
5. Striploin (Top Loin, Punta de Lomo)
6. Striploin (Lomo)
7. Tenderloin (Solomillo)
8. End Loin (Pluma)
9. Frenched Racks (Chuletero)

Unique Spanish Fabrication

Butchers in Spain know where to find the best meat, especially within the shoulder.

Each Iberico pork cut has distinctive eating qualities that will intrigue and satisfy diners with superbly succulent and full-flavored dishes.

To get started on an Iberico pork eating adventure, try pluma, the feather-shaped end loin, presa the steak-ready eye of the shoulder, or the intensely marbled skirt-like secreto.

You've heard of Jamon Iberico (ham).
Now it's time to consider the whole hog.

You may not have heard of the prized pluma (end loin) or the intensely marbled cut from the shoulder called the “secreto,” but once you try them, you’ll never forget them.

easy to prepare

1. Cook Using Same Techniques & Doneness as Beef!
• Sear Secreto & Pluma
 • Sear & Roast Presa, or slice
into Steaks & Sear
2. Slice Against the
Grain & Serve!

You've heard of Jamon Iberico (ham).

Now it's time to consider the whole hog.

available cuts

Tenderloin (Solomillo)*

Boneless Striploin (Lomo)*

End Loin (Pluma)*

Abanico

Baby Back Rib End Portions

Baby Back Ribs (Tira Costilla Espinazo)

St Louis Spare Ribs (Tira Costilla)

Collar (Cabecero)*

Shoulder Muscle, Skirt-like (Secreto)

11-Bone Frenched Rib Rack (Chuletero cut in half)*

Belly (Panceta, Skin-On)

Shoulder Eye Muscle (Presa)*

Belly Fillet (Secreto Barriguera)

Back Fat, Skin-On

Ground Meat

Trim

Boneless Ribs (Lagrimas)

* de Bellota (traditional acorn-fed) also available. Call for current availability!

Bone-In Black Label Jamon Iberico de Bellota (Cured Ham)

Boneless Black Label Jamon Iberico de Bellota (Cured Ham)