Everything you need to know about Iberico pork

Iberico pork comes from pigs in the Iberian Peninsula, a mountainous region covering the central and southern parts of Spain and Portugal. You can find these pigs only in this area.

The Iberian pig is a very old animal that pre-existed animal domestication. Their origin can be traced back to the Neolithic Period around 12,000 years ago.

You will find Iberian pigs living in the mountains, usually in a wild environment, or in the forest close to its favorite diet of acorns, oak, and nuts.
Iberian pigs have a red to grey skin color and have very little or no hair.

Iberico meat is distinctly different than regular pig meat. When you see it raw, it almost looks like beef. The meat is red to bright red compared to regular pig meat which is white.

The game changer for the Iberico pork meat is the fat. Because of its mostly acorns diet and its genetics, Iberian pigs are able to infiltrate a lot of fat into their muscles, resulting in a more flavorful pork. On top of being high in fat, a large amount of it is unsaturated oleic fat, the same fat found in olive oil, that is said to reduce cholesterol, and is an important part of the Mediterranean diet.
When you eat Iberico pork, the marbling of fat in it makes it super tasty and delicious. The meat is more flavorful, more juicy, and very distinctive.

Furthermore, the predominantly acorn diet of the pigs give a very particular flavor to the pork You can taste a unique nutty flavor in Iberico pork which makes the meat very special. Iberico pork meat is the richest pork you can find. You won’t be able to find its flavor and succulence anywhere else.

To make the pork taste so special, the Iberico pigs need different things. First of all, the pigs need to live in open areas in a very natural environment, and be free to run over hills and through woods, always close to the dehesas. By doing this, their muscles will develop and grow, and be able to infiltrate the fat from the acorns.

During the spring and summer months the pigs will eat grass, mushrooms, bugs, and herbs.. Then, from October to March, it is acorn season, with acorns falling from the dehesas.
Acorn is the favorite food of the Iberico pig, and it will eat a lot of them. This will increase their fat and infiltrate the taste of the acorns into their muscle.

For a deeper understanding of the strict quality controls and traditional aging processes, you can review the Official Quality Standards for Iberian Meat established by the Spanish Ministry of Agriculture, Fisheries and Food.

It is from a unique breed of pig that can be only found in the Iberian peninsula. On top of that, the diet is special and the farmers who breed them have certifications that guarantee the pork quality and authenticity. Thus, Iberico pork is highly valuable and prices are a little higher than for regular pork.

Furthermore, Iberico pigs have smaller litters and yield less meat. It takes time for them to grow. Also, the production of the pork takes longer.

Iberico pork is like any other kind of pork. You can find all the classic pork cuts:

• Pork belly
• Shoulder loin
• Shoulder steaks
• Ribs
• Pork rack
• Tenderloin

The interesting thing about it is that it looks like beef because of the color, so you will think it’s a small piece of meat.

Unfortunately, you won’t be able to bring Iberico pork from Spain into the U.S., even for personal consumption. It is considered illegal to buy it in Spain and import it into the country.
The pork has to meet American health standards, so only U.S. authorized facilities can import Iberico meat to the U.S.

Lucky for you, we are one of them! If you would like to try it out, feel free to check out our Iberico pig selection.

If you have any questions about Iberico pork feel free to ask; we will be happy to help !

Iberico pork is cooked in a similar way as regular white pork and cooking methods depend on the cut of pork you choose.
Fry it, roast it, grill it, broil it or bake it, just like regular pork. The difference is the succulent, rich taste of the finished product!

Beyond traditional roasting, the unique intramuscluar fat of Iberico pork allows for specialized culinary techniques; learn more about the heritage and gastronomic characteristics of the Iberian pig via the Royal Academy of Gastronomy.

Bon appetit!