The pigs are traditionally reared in the province of Extremadura in South West Spain. They are reared slowly foraging for acorns in large woodlands.The Iberico pig is characterised by its high marbling content through the muscle and its ability to metabolise the fat resulting in a special tenderness, juiciness and unique flavour to the meat.
‘Iberian Secret’ this cut which is found between the shoulder and loin is one of the most marbled muscles of the Iberian pig. The high marbling creates a meltingly soft texture. Delicious cooked on the bbq or seared in the pan.
Each cut weighs approximately 450g.