Ibérico pork meat
The Ibérico breed of pigs is native to the southwest of the Iberian Peninsula, and has evolved throughout the centuries so that today it is represented by several genetic lines. Their special characteristics (morphology, genetics, diet…) cause the animals to develop infiltrations of fat in their muscles and under the skin, which gives them the particular quality which is recognized all over the world. Their diet consists basically of acorns from holm oak and cork oak trees and grasses from the wooded pastures known as dehesas throughout the regions of Castile-Leon, Andalusia and Extremadura, where the pigs graze and roam in semi-liberty.
Tasting notes
The meat from the Ibérico pig has infiltrated fat in the muscles, which gives it an exceptional texture and flavor.
Other notes
Each of the different cuts of meat from the Ibérico pig has a different size, shape and fat concentration.