When we talk about Iberian pork, we generally think of cured products. But beyond that, there is a large selection of fresh Iberian meats of excellent quality to cook all kinds of tasty and healthy dishes. These are noble meats that need practically no seasoning to make any recipe a success, since Iberian pork has special characteristics.
First of all, Iberian pork stands out for the formation of intramuscular fat streaks that give it an incomparable texture and flavor. In addition, Iberian pork meat is darker than that of white pigs and is softer and juicier, so it can be cooked on the grill, grilled, roasted or stewed. If you are one of those who want to show off in the kitchen at a gathering of friends, you can resort to the best noble cuts of Iberian pork.
Iberian prey
Also popularly called “Iberian Ball”, it is the ideal piece for balance lovers. The prey is located between the head of the loin and the shoulder, which could be considered the “shoulder” of the pig. Being a highly mobile area, it is a meat with a lot of fiber, juicy and nutritious. It weighs approximately 550 grams and offers juicy and abundant cuts. Intense flavor and texture of pure butter, it expresses all its character when grilled.
Iberian feather
It is the thoracic rhomboid muscle, with a triangular and flat shape that resembles a feather or wing, hence its name. Small in size and weighing approximately 180 grams, the Iberian feather is tasty to the palate and its position next to the pork loin gives it an excellent texture and quality. It is especially suitable for grilling or braising.
Iberian cheek
This part is located on the jaws, on the outside of the head. It has a rounded shape and weighs approximately 120 grams. It is a very appreciated cut among gourmets, as it melts in the mouth when cooked just right.
Iberian loin
It is an elongated and cylindrical piece located next to the backbone of the pig and has the traditional Iberian fat marbling, which gives it its exceptional value. It is the largest piece of Iberian pork and one of the most coveted, as its meat is mainly lean. It can be consumed fried or grilled in fillets.
Iberian fan
It comes from the area near the ribs of the pig, it is its external envelope. The quantity of fat and the quality of the meat make it a very juicy cut, while at the same time it is a relatively thin piece, quick to cook.
Iberian secret
It is a fan-shaped muscle located next to the shoulder, between the bacon loin. It weighs approximately 350 grams and the muscle fibers are very light in color. Its high accumulation of infiltrated fat gives it a characteristic whitish color and an exceptional texture.
Iberian mogote
It is the popular Iberian loin head without the prey. It is a rounded cut and its meat is very juicy and tender due to the abundant fat infiltration, and can be cooked in almost any way.
Now that you know a little more about the best cuts of fresh Iberian meats, you can get into the kitchen and entertain your family and friends without fail. In César Nieto we offer you different assortments of Iberian meats prepared for every occasion and at the best price. You can purchase our Fresh Iberian Gourmet Lot with all these cuts of selected meats and prepared for 18 people in our online store.
