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spanish
iberico pork

iberico with romanesco sauce and brussels sprouts

A LEGENDARY SPANISH BREED
WITH SUPERB EATING QUALITIES

iberico block logo

Renowned for its ample marbling, Iberico pork is meltingly tender with a buttery richness and unmistakable sweet, nutty flavor. 

  • 75-100% Iberico Genetics
  • Pasture Raised Free Range
  • Natural Diet of Grain, Corn, Wheat, Grass & Forage
  • No Added Growth Hormones
  • No Sub-therapeutic Antibiotics
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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.

A LEGENDARY SPANISH BREED WITH SUPERB EATING QUALITIES

iberico block logo

Renowned for its ample marbling, Iberico pork is meltingly tender with a buttery richness and unmistakable sweet, nutty flavor.

  • 75-100% Iberico Genetics
  • Pasture Raised Free Range
  • Natural Diet of Grain, Corn, Wheat, Grass & Forage
  • No Added Growth Hormones
  • No Sub-therapeutic Antibiotics
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.
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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)

butchered pig diagram
 

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)

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

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.
secreto cut chartpresa cut chartpluma cut chart

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!

iberico with olives and peppers
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!
* de Bellota (traditional acorn-fed) also available. Call for current availability!
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Bone-In Black Label Jamon Iberico de Bellota (Cured Ham) 

Boneless Black Label Jamon Iberico de Bellota (Cured Ham) 

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

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Boneless Black Label Jamon Iberico de Bellota (Cured Ham)