Iberico Meat

We work with the 3 levels of Iberico meat from pigs raised in the dehesa of Extremadura. We satisfy the needs of all restaurant types whilst ensuring top quality within the range.

100% Ibérico Acorn-Fed Pork: Pure Ibérico pigs don’t only produce the best ham in the world. Those cuts not dedicated to cured products are still highly prized cuts of Ibérico pork. The meat from the 100% pure Ibérico breed is intensely red, heavily marbled and retains the distinctively sweet acorn taste that characterises high quality Ibérico hams.

The pure breed Ibérico pigs are smaller in size and therefore must be slaughtered at an older age (22-24 months) to achieve a similar weight as other breeds that live up to 8-12 months.

Ibérico Acorn-Fed Pork: Ibérico is the name given to products from animals enjoying 50% to 75% genetic purity of the Ibérico breed. The purity percentage must be stated in the label.

Meat from Ibérico pork has a different distribution of fat from the 100% pure breed. Depending on the cooking method and/or cut it´s advisable to use one or the other.

Ibérico Pork: Out fattened Ibérico pigs are those raised on fodder, instead of acorns, free-range in the dehesa. The contribution of oleic acid found in grain plays a major role in the quality and composition of the meat, and our range of meats have the highest level of oleic acid you can achieve if not fed on acorns.

Ibérico Suckling Pork: The Ibérico suckling pig and white suckling pig generate two totally different meats. Fed exclusively with the mother’s milk and slaughtered at around thirty days, it has a remarkable gastronomic value due to its tenderness and juiciness from the subcutaneous fat accumulation. Perfect for glazing and finishing in the oven. We can supply the whole piglet or portioned, so you can choose which part of it you will need for your dish.

If you would like to know more about all our Ibérico cuts then please contact a member of our team directly.