There are several Iberian pork cuts for the grill that are perfect for enjoying a unique gastronomic experience. Thanks to the fact that Iberian pork is one of the most versatile and delicious meats for grilling, at César Nieto Group we bring you all the details about which cuts of meat there are and how you can cook them.
Iberian pork cuts for the grill
César Nieto’s Iberian pork offers the possibility of enjoying all parts of the animal, thanks to the different cuts of pork that are perfect for cooking on the grill. Join us and discover how to prepare a delicious feast that will delight your guests.
Pork ribs
Pork ribs are a grilled classic. Depending on the area, there are different types of ribs, as some are smaller, tender and with less fat, so they cook more quickly and are ideal for marinades and sauces.
On the other hand, our Iberian ribs are larger, meaty and with more fat, which gives them a more intense flavour. They require slower cooking to make them tender. At César Nieto we advise you to cook the ribs slowly and constantly. You can marinate them with a mixture of spices and cook them indirectly for 2-3 hours, then add barbecue sauce and give them a final touch over direct heat.
Pork chops
Pork chops are another popular cut for grilling. To cook them, marinate the chops before grilling to add flavour and maintain juiciness. Cook over medium-high heat for 4-5 minutes per side.
Pork belly
Iberico pork belly is a fatty cut that caramelises beautifully on the grill. When cooking, we recommend cutting the pancetta into thick strips and cooking over medium heat until crispy on the outside and tender on the inside. It can be marinated beforehand with a mixture of spices and brown sugar.
Pork loin
Pork tenderloin is a lean and tender piece of meat that is well suited to grilling. In preparation, marinate the tenderloin beforehand to add flavour and prevent it from drying out. Grill over medium-high heat, turning frequently until an internal temperature of 63°C is reached. Let it rest before slicing to allow the juices to redistribute.
Iberian pork fan
Abanico de cerdo ibérico is a lesser-known but exquisite cut from the outside of the ribs of the Iberian pig. To cook, season the abanico with salt and pepper and grill it over medium-high heat for about 3-4 minutes on each side. Its high fat infiltration makes it particularly juicy and tasty.
Pork secret
The pork secret is a very appreciated cut for its flavour and juiciness, located between the shoulder and the bacon. We advise you to season it lightly with salt and pepper and cook it over high heat for about 2-3 minutes on each side. This cut benefits from quick cooking and a short rest before serving.
Pork tenderloin
Pork tenderloin is one of the most tender cuts of pork, ideal for quick cooking on the grill. In preparation, marinate the tenderloin with fresh herbs, garlic and olive oil. Cook over medium-high heat, turning frequently until well browned on the outside and juicy on the inside.
Discover Iberian pork cuts for the grill at César Nieto
At César Nieto Group we value Iberian pork as it deserves and we like our customers to be able to enjoy all parts of the pig. For this reason, as well as having all the products for sale, we also offer a gourmet batch, with a mixture of the best of our meats to give you a tribute.
Visit our online shop and let your five senses speak for you to enjoy a magnificent selection of Iberian meats like never before!
