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.
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.
The tenderloin is found near the back of the Iberico, between the hind legs from which the precious hamon comes. As the name suggests, the cut is extremely tender. Try grilling it on a baking sheet with a little olive oil and rosemary and you won't be disappointed.
A T-bone chop consists of the longitudinal dorsal that is triangular in shape rather than round. Like Porterhouse cut steaks, T-bones have a T-shaped bone, with the tenderloin on one side and the tenderloin on the other, but in a smaller size. An affordable option with the same great quality.
Combining the unique taste of organic Iberico with the sophisticated presentation of French cut. Very often likened to the Wagyu of pork, with fine fibres of fat that melt when cooked, making it tremendously tender, juicy and of course delicious.
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.
