Discover the Gourmet Fresh Ibérico Pork Cuts

 Ibérico pork fans will be thrilled to hear about the latest way to enjoy this delicious product. An increasing number of brands as Carrasco Ibéricos (from Guijuelo PDO), Señorío de Montanera (Dehesa de Extremadura PDO), Cinco Jotas (Jabugo PDO) or COVAP (Los Pedroches PDO) are beginning to sell fresh Ibérico pork, succulent cuts that come from the same acorn-fed Ibérico pigs. This includes pluma (the lower loin), secreto (fore loin), presa (over the shoulder), solomillo (tenderloin), and carrillera (cheek), among others.

There are many different ways to prepare Ibérico pork, depending on the cut. It’s delicious grilled, skewered, baked, and in stew. It can be served with myriad sauces, from berries to Pedro Ximénez made of. From a nutritional standpoint, 100% Ibérico pork is a natural source of minerals such as iron, zinc, phosphorous, and selenium, as well as thiamine, riboflavin, niacin, and vitamins B6 and B12.

Ibérico pork, fresh or cured, is a delicacy and gourmet product, given all that production entails. It comes from Ibérico pigs, which are a native breed unique to Spain which yield delicious marbled meat products that are highly coveted around the world. The cuts are tender and flavorful thanks to the pigs’ diet, which is mainly acorns, nuts, and pastures in the Dehesa.

Ibérico pork fresh meats can be enjoyed in different certified Restaurants from Spain  all over the World, as Boquería West in New York City, where pork meat is seared and served medium-rare together with Marcon almond salbitxada sauce. Ibérica in London is another example with secreto Ibérico with rosemary potatoes, peppers and a mojo rojo sauce in the menu.