IBERIAN PORK COLLAR
Cut placed at the top of the neck, after the spine. Appreciated for its juiciness and fatty infiltration.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK COLLAR WITHOUT PRESA
Muscle located at the loin upper part, next to the Iberian Shoulder, removing the shoulder steak. This kind of meat has plenty of intramuscular and intermuscular fat which makes it perfect to consume grilled, fried or roasted. In some places, it is known as CHURRASCO.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK PRESA
Presa is an Iberian cut formed by the Iberian Pork collar centre, a muscular group attached to the scapular bone with a significant intramuscular fat veining quantity. An excellent choice to consume grilled, fried or roasted.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK LAGARTO
Lagarto is an Iberian Pork cut extracted from the area attached to the spine once the loin has been removed.
It is an enlongated, lean and narrow piece, with an amazing taste and juiciness.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK ABANICO
Abanico is an Iberian Pork cut which takes parto f the Iberian pork collar and at the same time, it takes place of the ribs’ external wrap. It is characterized by a large fatty infiltration. Quite tasty
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK RIBS
Iberian pork ribs are a cut of the iberian pork composed by bones, lean (internal and external intercostal muscles) and cartilage which formed the animal’s rib cage. This kind of meat is appreciated due to their juiciness and flavor to cook grilled, with garlic, barbecue, fried, in stews or roasts.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK RIB FINGERS
Intercostal meat, quite tasty and excellent to prepare it grilled.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK ROSARIO BONES
Strip of meat with bones and cartilage placed at the back of the rib, with lots of flavor and juiciness It contains meat from both loin and iberian pork tenderloin.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK CHULETERO
Great pork cut which cames from the upper iberian pork ribs that remain attached to the loin. From this piece we can get outstanding pork chops to cook grilled or baked.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK FRENCHED RACK
French style Loin Pork chop. It is an iberian pork chop clean and more presentable, without bones and spine, just the loin and its “stick”.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK CHEEK MEAT
Specially juicy iberian pork meat, formed by the head’s masseter muscles, located on both sides of the head.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK SECRETO
We can find Iberian Pork Secreto located inmediately below the shoulder and attached to the back fat. It is characterized by their fat infiltration both intramuscular and intermuscular. Very appreciated due to their flavor and juiciness, it is such a tasty meat when it is grilled.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK TENDERLOIN
Iberian Pork Meat piece whose anatomic base is formed by yhe iliopsoas muscles and the minor psoas. Lean pork meat with a strong protein content and low-fat. Iberian pork Tenderloin is such a requested meat by customers.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK LOIN
Cylindrical-shaped Iberian Pork cut located along the toracolumbar area of the pig carcase. It has superior juiciness and tenderness.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK PLUMA
Triangular-shaped Iberian Pork cut located in the loin’s upper front part. Very juicy.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK SECRETO BARRIGUERA
Secreto Barriguera corresponds with several meat pieces as barriguera, these cuts are characterized by having high content fat infiltration both intramuscular and intermuscular. This is a suitable meat to cook grilled
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK JOWL
The Iberian Pork Jowl is located at the lower part of the pork’s head, bellow the neck, at the upper Edge of the “FALDA”. This meat is characterized by having lots of fat infiltration.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK JOWL RIND OFF
Ventral part of the pork’s neck, without skin. This meat is very juicy, it has lots of fat infiltration.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK BELLY
This is a specially fatty meat product, obtained from thoracic pork area and iberian pork belly (with or without the skin) the fatty tissue and muscular tissue. This is a suitable meat to cook grilled.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK BACK FAT
Iberian pork back fat is formed by subcutaneous tissue (with or without the skin). This tissue comes from the low back area when the Iberian Pork carcase is cut.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK NECKBONE
Spine’s cervical part, formed by the atlanto-occipital joint bones. So tasty to make broths.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK BACKBONE
Iberian Pork Backbone is the bone of the spine placed from the neck to the tail. So tasty to prepare broths.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
IBERIAN PORK STERNUM BONE
Flat bone which can be found attaching the ribs on the chest area from one side to the other.
FORMATS
• In Bulk
• Vacuum packed.
• Carboard Boxes
PRESERVATION
• Refrigeration (0-7ºC)
• Freezing (< - 18ºC)
USE
Specially Juicy when it is grilled. It is also suitable for roasts and stews. It does not require complicated elaborations: coarse salt and a good charcoal grill are enough to enjoy the Iberian Meat essence.
Certified product according to the Iberian Pig Quality Standard (R.D.4/2014)
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