Iberico pork bellies (aka Panceta) are a rich, succulent cut with flavorful ribbons of fat & meat. This is the same cut bacon is made from, but it is also delicious slow-roasted or braised until tender.  These bellies are sold with the skin on.

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.

* Minimally Processed, No Chemical Ingredients

Keep iberico pork bellies frozen until you need them, then thaw before cooking.

Thawing Tips

Iberico pork bellies can be cooked similarly to conventional pork belly – braised, slow-roasted, or cured/smoked into bacon. You may want to remove the skin before cooking for some applications.

How to Braise Meats

Braising Liquid Recipes

Belly Recipes

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