Iberian Pork Belly Flap

The Iberian pork belly flap is a cut taken from the lower part of the Iberian pork, located between the belly and the end of the loin. It is similar to the traditional trimmed flap but contains a higher proportion of marbled fat, which gives it even greater juiciness and a more intense flavor. It has an irregular, flat shape, and when cooked —on the grill, griddle, or in the oven— the fat slowly melts, resulting in tender meat with a distinctive aroma. This cut is highly appreciated by Iberian pork enthusiasts for its deep flavor, melt-in-the-mouth texture, and perfect balance between lean meat and rendered fat.