Iberian Pork · Fresh Cuts
Fresh cuts of acorn-fed Iberian pork — from abanico and presa to secreto and ribs.
Iberian Pork Collar Flank
The Iberian pork collar flank is a thin cut taken from the rear part of the shoulder collar, wrapping around the outside of the ribs.
Iberian Pork Lagarto
The Iberian Pork Lagarto is a cut of meat taken from a long, narrow strip of muscle located between the loin and the ribs.
Iberian Pork Collar
The Iberian pork collar is a cut taken from the upper part of the loin, located between the head and the loin (shoulder cut).
Iberian Pork Collar without Presa
The Iberian pork mogote is a cut taken from the upper part of the neck, located between the collar and the head of the animal.
Iberian Pork Presa
The Iberian pork presa is one of the most prized and noble cuts of the Iberian pork.
Iberian Pork Pluma
The Iberian pork pluma is a premium cut taken from the end of the loin, near the cabecero and the presa.
Iberian Pork Loin Rack
The pork loin rack is the whole set of rib chops from the loin of the Iberian pork, including both the meat and the bone.
Iberian Pork Loin
The Iberian pork loin is one of the most prized cuts of the Iberian pork.
Iberian Pork Cheek
The Iberian pork cheek (also known as Iberian Pork Jowl or Carrillera Ibérica) is the muscle located in the cheeks of the Iberian pork.
Iberian Pork Tenderloin
The Iberian pork tenderloin is one of the most tender and lean cuts of the Iberian pork.
Iberian Pork Ribs
The Iberian pork ribs are the full set of ribs from the Iberian pork, usually taken from the middle and lower part of the loin.
Iberian Pork Rib Strip
The Iberian pork rib strip is a cut obtained by slicing the rib rack of the Iberian pork lengthwise, resulting in a sequence of small rib bones with their surrounding meat and marbled fat.
Iberian Boneless Pork Intercostal Strips
The Iberian intercostal strips (in spanish, literally Iberian Tears) are small strips of meat taken from between the ribs of the Iberian pork, specifically from the intercostal area.
Iberian Pork Back Fat
The Iberian pork back fat (or Iberian pork lard) is the layer of subcutaneous fat found beneath the skin of the Iberian pork, particularly abundant around the loin, back, and belly areas.
Iberian Pork Belly
The Iberian pork belly is a cut taken from the lower part of the Iberian pork, specifically from the belly area.
Iberian Pork Trimmed Flap
The Iberian pork trimmed flap is one of the most prized cuts of the Iberian pork.
Iberian Pork Jowl Steak
The Iberian pork jowl is a cut taken from the lower part of the head of the Iberian pork, located between the jaw and the neck.
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.
Iberian Pork Tapilla
The Iberian pork tapilla is a cut taken from the rear part of pork, near the hip area of the Iberian pork.
Iberian Pork Barriguera
The Iberian pork barriguera is a cut taken from the lower part of the Iberian pig, located between the belly and the hind legs.