The Ibérico Rack of Ribs is simply perfect for braising, roasting or grilling. And the “loose” ribs are a delicious morsel that has been highly appreciated in our land for centuries.
Ibérico Loin has visible fat infiltration (marbling). This cut is particularly tender and ideal for traditional preparations (grilled, pan seared, …)
The quality of the Ibérico Pork Belly is truly considered as quite unique due to its organoleptic qualities.
Are you by any chance looking for juiciness and flavour? Look no further, the answer is Ibérico Pluma. The best example of an extraordinary cut, yet only if it is Ibérico.
The Ibérico Presa or Ball gathers together, in one single cut, all the virtues of Ibérico meats: extra mild texture and intense flavour.
This is one of the cuts with the greatest proportion of infiltrated (marbled) fat. The result is more than obvious: intense flavour and guaranteed unctuousness.
This cut is highly appreciated because of its flavour and tenderness. This is the tenderloin of tenderloins
The top loin or collar is a very juicy cut of meat, with an intense flavour, enriched by its abundant infiltration (marbling) of fat.
Rolled Ibérico Pork Belly is the most popular presentation of the famous Ibérico Pork Belly. Our group’s classic format.
Ibérico Spare Ribs; unctuousness made meat. The Ibérico Spare Ribs are an absolute surprise for all the senses.