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Texas Iberico® Pork Brisket

Premium Iberico Pork Pasture Raised in Texas

All Natural

$142.95ip-35 ip-35 ip-35 Write a review
  • Whole pork brisket
  • 100% Iberico pork
  • Texas ranch raised
  • Fed on acorns and mesquite beans
  • Roast or grill
  • Size - Approx. 4-6 lbs/1.8-2.7 kilos

This tasty brisket comes from pure-bred Iberico pigs from Spain, raised on a beautiful oak tree studded ranch in Texas hill country. These noble animals wander the countryside, feasting on acorns, mesquite beans and sweet prickly pear fruit. This amazing diet and active lifestyle add a rich, full flavor to the pork.

Texas Iberico pork brisket is a premium roasting pork, perfect on the grill or smoker. Marbled with delicious fats, it is best to prepare the brisket on low heat for a long period until it is fall-apart tender.

Our pure breed Iberico pigs live their whole lives on the Trails End Ranch owned by Ashly Martin, a third-generation rancher in Comfort, Texas. The ranch is studded with Texas live oak and mesquite trees, as well as prickly pear cactus. The animals forage the property, feasting on acorns, grass, herbs, sweet mesquite beans and juicy prickly pear fruit. This uniquely Texan diet adds intense flavor to the pork, and the plentiful exercise marbles the meat with tasty fat.

A group of purebred Iberico pigs from Spain was flown to America a few years ago – who says pigs can’t fly! The hearty animals were released on the 1,500 acre ranch and were soon thriving in the hill country of Texas, a similar landscape to the 'dehesa' rangeland of western Spain. Texas live oaks yield sweet acorns for the Iberico pigs to feast on, and they absolutely devour sweet mesquite beans and prickly pear fruit. These fruits and nuts are packed with beneficial nutrients and antioxidants and add a special Texan flavor to the pork.

All the Texas Iberico® pigs live outside their entire lives on one ranch, wandering the pasture together with over an acre of rangeland per animal.

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.

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