- Free range, acorn fed
- 'Pata Negra' pork from Spain
- Delicate, delicious tenderloins
- From Covap, Spain's largest farmer cooperative
- Shipped frozen
- Size - Approx 1.2 lbs/550 g
When we first tried this exquisite Ibérico de Bellota pork tenderloin, it was an awe inspiring moment. This is what a tenderloin is supposed to taste like! Juicy, tender and gloriously marbled, it was like discovering a long lost friend.
Ibérico de Bellota has long been famous as arguably the world's finest ham. Intense marbling and its complex taste set it apart from all others. The same can be said of the Ibérico pork. Unlike modern pork, which has had all of the flavor and color bred out of it, Ibérico pork has more in common with fine beef.
Free range, acorn fed Ibérico pigs live a life of bliss wandering the countryside munching on grass and acorns under cork and holm oaks. Their diet infuses the pork with intense flavor, and exercise infuses the meat with flavorful fat, much like a fine steak. This Iberico is from Covap, a cooperative of farmers that only produces free-range pigs, helping to preserve hundreds of thousands of acres of 'dehesa' rangeland.
Like a fine cut of beef, the tenderloin is best seared or grilled medium rare. This is the most tender of cuts, so treat it tenderly! Lightly season your Ibérico pork loin with just salt and pepper and do not overcook - your reward is a juicy, pink center that showcases the meat's rich, nutty flavor.
This fresh Ibérico pork loin comes from an ancient breed of pig, the black hoofed Cerdo Ibérico, which has been roaming the woodland meadows of western Spain feeding on acorns for thousands of years. Ibérico pork is served at the finest restaurants across Spain. Serve the best at your home today!
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.
May We Suggest
"I've been tempted for a long while, but now that I've tasted it, I can't believe I waited this long."
David Casker - Johnstown, PA - Dec 27, 2016
"Outstanding flavor and texture"
Matthew Snyder - Encino, CA - May 24, 2015
"The richest, most flavor pork ever. The pork loin is dark red and buttery soft in spite of all the frolicking and foraging the pigs get to enjoy. The flavor has a nuttiness and meatiness that other pork products never attain. Buyers should know that these ~1 pound pork loins are about 2" in diameter, 18" long. No need to brine, and no need to over cook: bring to a nice med rare and allow it to rest, and you will be rewarded with porky fabulosity!"
Kimberly Merritt - San Jose, California - Feb 8, 2015
"This was a good cut of pork. Not the best but good. To be fair perhaps my treatment of the cut is what requires modification. I will more than likely purchase again more for the fact of the quality way the pigs are raised, fed. It is extremely important to me to know the source of the products I consume, the quality... and with La Tienda there is no doubt."
Azalea Sanchez - Duluth, GA - Jun 1, 2014
JOAN KIMMEL - CLEVELAND HEIGHTS, OH - May 4, 2014
"Absolutely amazing. Roasted one of these last night in the oven and it came out incredibly tender and flavorful! Cannot recommend this enough!"
Fred - New York, NY - Aug 26, 2013
"These also were placed on the bread and was a great hit."
Robert Jones - La Grange, KY - May 19, 2013
"Was good, but tasted just like beef!"
John Hastings - Arlington, VA - May 6, 2013
"Simply the best meat ever!!"
Sergio Cervetti - Doylestown, PA - Apr 28, 2013
"Wonderful taste!!! Tender"
PATRICIA MORRISON - NAPLES, FL - Apr 21, 2013
"Very good, but looked more like pork.In the picture it looks more like beef. Would order again."
John g - Pittsburgh , PA - Mar 25, 2013
"tender and delicious"
PAUL MURPHY - LEXINGTON, KY - Mar 24, 2013
DaVonna Quernemoen - South Bend, IN - Jan 23, 2013
"Delicious, tender, unlike any pork Ive ever tried!"
John S - Oct 7, 2011
"The FERMIN product is from a small family company, whereas the other iberico available is from a massive corporate company, that means something to me."
Johan - Aug 30, 2011