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.
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.
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.
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!
The Organic Iberico steak, cut in a tomahawk cut, is that this tender rib eye with bone is cut both thickly and includes the giant and almost stripped of its meat, the bone of the steak. With deliciously fine intramuscular fat fibres and plenty of meat, it is the ultimate choice for an unforgettable taste treat. It's easy to see why the tomaohock cut is so named, as the stripped bone with the steak on the end is very reminiscent of the distinctive single tomaohock axe of the Native American Indians.
