A meat cut from Iberico pork attached to the shoulder, and located near the head of the loin. Very tender, well marbled that can be prepared quickly over a hot pan, and due to its location it possesses qualities of both the shoulder and loin. A beautiful, flavourful cut of Pork that melts in your mouth, deep red in colour. Made from free-range acorn fed pigs, Iberian Pigs are indigenous to Spain, they live a life eating grass and acorns under cork and Holm oak trees. Their diet provides a complex flavour and a fat that literally melts in your mouth. The exercise provides the marbling that distinguishes Iberico pork from any other. Great Taste Top 50 foods 2016
Winner of 2 stars Great Taste Awards 2016, the cut is part of the top extreme of the lap and next to the loin's top, the name coming from secret part. Cook thinly on the grill and the fat will immediately start to melt away, the acorn and herb flavoured pork is high in mono-saturated fats that melt at low temperatures. Creamy in texture..
Known by Spanish locals as the "other" red meat. Quite meaty yet surprisingly lean. A deep red colour, rich and full of flavour. Coming from free range Iberico black pigs that graze on the Southwestern Spanish countryside feasting on sweet acorns. Seen as a national treasure of Spain. Known traditionally as Carillera Iberica, advantage is it has unique benefit of being lean without losing the acorn flavoured fat that gives it such a rich taste.
Cut straight from the Iberico Pork Loin, very succulent and tasty, smaller in size than ribs of a standard white pig but amazing flavours.
They are perfect grilled, barbecued, cooked in a casserole, you could use a dry run or a marinade.