In Spain we talk a lot about Iberian meat and products, but few people know exactly what the addition ‘Iberian’ means. At César Nieto we have been producing Iberian ham and other meat products for five generations, so we are experts on the subject. Keep on reading, because in this blogpost we explain how to recognize it and what exactly Iberian meat consists of.
How to distinguish normal meat from Iberian meat?
Let’s start with the most important and evident characteristic to distinguish between the Iberian meat and the normal meat. A meat can only be called Iberian if it comes from Iberian pigs.
This is a specific breed that belongs to the so-called ‘Iberian trunk’, predominant in the Iberian Peninsula. This breed has certain physical characteristics, such as dark skin and long, slender legs.
What is acorn-fed Iberian meat (carne ibérica de bellota)?
However, the characteristics of Iberian meat go far beyond the breed. There are also major differences in their diet. Pigs are omnivores and can feed on, among other things, cereals, tubers and even meat.
If pigs are fed special products, this can affect the quality of the meat. One meat that is especially popular among gourmets is called Iberian acorn-fed meat. To receive this label, Iberian pigs must have been fed on acorns. If the Iberian pigs are fed with kibble, their meet is called “ibérico”.
Look for the certification of Iberian meat!
If the pigs are of the Iberian breed, the meat usually carries a corresponding label or seal. Such a label not only indicates the quality of the product, but also confirms that the Iberian meat meets the standards of the Protected Designation of Origin (DOP).
The label also helps to recognize the percentage of Iberian pork in the meat. If it is a pure Iberian pig, it is labeled as “100% Iberian”, if it is a crossbreed with another breed, the corresponding percentage is lower, for example 50% or 75% Iberian meat.
What are the quality criteria for Iberian meat?
Unlike normal meat, Iberian pork is usually more expensive because of its higher quality. This is especially true in the case of acorn-fed Iberian pork, as the breeding and feeding costs are significantly higher compared to other breeds of pig.
The higher meat quality is not only due to the special genetics of the breed. Thanks to its special feed, the Iberian pig accumulates large amounts of fat that infiltrate its muscle mass, causing the formation of a marbled appearance. This is especially true in the case of pigs fed on acorns.
Get high quality Iberian meat at César Nieto!
At César Nieto we offer you a wide range of products with Iberian meat. In addition to Iberian pigs, we also raise acorn-fed pigs in order to offer a larger selection of exclusive products. Both types of products have an intense flavor and a juicy texture. Among the products we offer are, for example, various Iberian hams and sausages such as chorizos and salchichones. We also offer fresh Iberian meat, such as ribs and pork cheeks.
Our pigs are raised in the foothills of the Sierra de Gredos in optimal conditions of animal welfare. In addition, they are fed in a natural way. Thus, and with the experience that our family business has acquired over the last five generations, we can guarantee excellent tasting and high quality products!
