Iberico Pork Sampler
2 Packs Each of Four Cuts (8 packs total)
Try a full range of some of the most popular Iberico pork cuts in this sampler.
Each Iberico Pork Sampler contains 2 packs each of:
Iberico Pork Tenderloins (Solomillo)
Iberico Pork Shoulder Eye Steaks (Presa)
Iberico Pork End Loins (Pluma)
Iberico Pork Secretos (skirt-steak-like cut)
All of these cuts can be pan-seared or roasted, but offer different variations on Iberico’s rich flavor & succulent texture.
Iberico pork is a Spanish culinary treasure, amongst the finest pork in the world. While iberico is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. This iberico pork is raised free range on traditional Spanish pastures known as dehesas. It’s fed a natural diet of grain, corn, wheat, grass & forage. No added growth hormones or sub-therapeutic antibiotics are ever used.
Iberico pork raised in this way is considered “Campo Iberian Pork” under Spanish law, a term which requires that the animals are raised in the open air on an all-natural cereal-based diet.
* No Chemical Ingredients, Minimally Processed
Store frozen meats in your freezer until you need them, then thaw before cooking.
RECIPES & TIPS
Before cooking, trim any silverskin off of each cut (how to remove silverskin).
All of these cuts can be pan seared or grilled to your desired doneness, then rested & sliced before serving. It doesn’t take more than salt & pepper to make Iberico pork delicious, but you can also rub, brine, or marinate it do add extra flavor.
To make it easier to cook thicker cuts like the shoulder steak & tenderloin, they can instead sliced into smaller medallions or steaks. You can also sear them whole on the stovetop to develop a browned crust, then roast them in a 350°F oven to cook them the rest of the way.
The USDA recommends that all pork be cooked to an internal temperature of 145°F for safety, with a three minute rest before serving. However, Iberico is often served more rare (around 135°F) in Spain.