- Free-range, acorn-fed
- The other red meat
- Juicy and delicious
- Over 4 pounds of the best pork in the world
- Grill or sear in an iron skillet
This quartet of delectable, juicy Ibérico de Bellota cuts of pork is made for the grill. Comprised of Spain’s finest free-range, acorn-fed pork, this combo is ideal for entertaining guests at a summer barbeque or for a Spanish-style family gathering on a lazy Sunday.
The parrilla, or grill, fueled with natural charcoal or grapevine cuttings is central to Spanish cuisine. And acorn-fed, free-range Ibérico de Bellota pork is arguably the finest meat for grilling. Sizzle these fine meats to perfection, and enjoy them with crusty bread and a glass of Spanish wine.
Ibérico de Bellota pork comes from free-range, acorn-fed Ibérico pigs indigenous to Spain. They live an ideal life munching on grass and acorns under cork and holm oak trees. Their diet provides a complex flavor and a fat that literally melts in your mouth, while exercise provides the beautiful marbling that distinguishes Ibérico pork from any other.
Ibérico grilling pork cuts included in this combo:
Presa Ibérica de Bellota - Pork Shoulder Steak (1.2 pounds) - Tender, flavorful, melt-in-your-mouth shoulder steak, often nicknamed "the other red meat." Thick and juicy, but leaner than the pluma end loin or the secreto flank steak, season it with salt and pepper and grill to medium rare for juicy, tender bites. This cut has less fat than other types of Ibérico pork, so be careful not to overcook — leave the center pink. Let it sit for 5 minutes, then cut thin slices and enjoy its succulence.
Secreto Ibérico de Bellota - Pork Skirt Steak (1 pound) - This acorn and herb flavored pork tastes like a beautiful marriage of bacon and steak. Sizzle this thin cut over medium-high heat on the grill and let the fats melt and bathe the pork in delicious flavor.
Pluma Ibérica de Bellota - Pork End Loin (1 pound) - Tender and rich, the pluma is a cut from the end of the loin, and is juicier than the presa steak or the solomillo tenderloin. Fairly thin, the pluma is marbled with flavorful fat that dissolves as you cook it. Salt and pepper the meat and grill over medium high heat. The savory pork will sizzle and crisp on the outside, leaving a juicy pink center. Let sit for 5 minutes before serving.
Solomillo Ibérico de Bellota - Pork Tenderloins (1.2 pounds) - Delight in these delicate, delicious tenderloins that are magnificently marbled. Like a fine cut of beef, the Ibérico de Bellota tenderloin is best seared or grilled medium rare. Lightly season this most tender of pork with salt and pepper and cook to medium rare. Enjoy the juicy, pink center that houses the meat's rich, nutty flavor.
The USDA recommends cooking all whole cuts of meat (including pork) to 145° F as measured with a food thermometer placed in the thickest part of the meat.