Iberian Pork Boneless Collar, or ‘Neck’, is found between the head and shoulders of the Iberico pigs. With the marbling of fat within the muscle, this piece of meat is not only well “exercised”, but also tastes fantastic. The boneless neck of the animal is a special cut. The marbling ensures the meat remains succulent when cooked and the fat content renders out to create an incredible depth of flavour.
Organic Iberico Pancetta is treasured for its big flavor and decadent fat. Pancetta comes from the belly. Though traditionally used to make bacon, iberico bellies have come into their own in a culinary scene that puts ingredients first. Pancetta is insanely rich and satisfying, which is why they are beloved by barbecue pit masters and fine-dining chefs alike.
Very juicy and tender with fine intramuscular fat fibres, the very juicy, bone-in fillet is easy to enjoy. Simply roast in the oven and season with sea salt. Let the natural flavor and aromas present in the meat do the rest.
A special and at the same time special, due to the size of the cut, the organic stable or Iberico steak is the star of every table. It comes from the upper part of the back of the Iberico (first three ribs after the neck). This thick, oversized cut steak with its long body intact, has a rich flavorful delicious and satisfying result. We believe this cut is one of the most impressive steaks in the world. Optionally, only a little coarse salt and freshly ground pepper are needed to bring out its wonderful flavor.
The ultimate dream of every meat lover. Organic Iberico ribs, tender pieces of meat combined with the fat, renowned for its taste, that literally melts in your mouth. All you need to enjoy them is a little olive oil, rosemary, sea salt, freshly ground pepper and a strong fire of a barbecue.
While this may not be the most sophisticated part of Iberico meat, its tender cheeks should never be overlooked. Slightly "marbled" with fine fibers of flavorful fat, but lean cut, this cut is tender when cooked over low heat. Served with vegetables (boiled potatoes, carrots and onions are some of our favorites) flavored with garlic. Top it off with brandy as a sauce and voila!
