Iberico Pork Sampler Box

9 cuts (approximately 11 lbs.)
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Incl Overnight S&H
Product Information



4 Iberico Pork Tenderloin (Solomillo)
2 Iberico Pork St. Louis Spare Ribs (Tira Costilla)
2 Iberico Pork End Loins (Pluma)
1 Iberico Pork Striploin (Lomo)


  • Pasture Raised Free Range
  • Campo Iberian Pork
  • 100% Natural*
  • No Added Growth Hormones
  • No Sub-Therapeutic Antibiotics
  • Individually Vacuum Packed
  • Frozen




Iberico is a legendary breed that’s world renowned for its flavor and tenderness and this selection of cuts in our Iberico Sampler box guarantees you’ll get the best that Spain has to offer.

This legendary Spanish breed produces astoundingly delicious meat. It is tender, succulent, sweet, and nutty – sure to elevate any dish, whether Spanish-inspired or not. Its flavor easily stands out when compared to conventional pork. Many chefs consider this to be the best pork they’ve ever worked with and we’re bringing you the best of it to your home.

Cases of Items in This Sampler:
Iberico Pork Tenderloins (Solomillo)
Iberico Pork St Louis Spare Ribs (Tira Costilla)
Iberico Pork End Loins (Pluma)
Iberico Pork Striploin (Lomo)

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


Store Iberico pork cuts in your freezer until you need them, then thaw only as much as you plan on cooking.

Thawing Tips


Iberico pork can be cooked similarly to conventional pork. All of these cuts can be pan-seared or roasted, but offer different variations on Iberico’s rich flavor & succulent texture.

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.

Check out MarxFoods.com for a collection of great Iberico Pork Recipes.

Pimenton-Rubbed Iberico Tenderloin & Patatas Bravas>

Kalbi-Style Iberico Pork Spare Ribs with Seared Cabbage>

Iberico Pork Pluma with Romesco Sauce>

Iberico Lomo with Sweet & Savory Mustard Sauce>

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