Iberian loin
A lean cut with a smooth texture that is pleasant to the palate. Its versatility in the kitchen allows it to be prepared in a variety of ways, from grilled to stews. It is also used in the preparation of caña de lomo, a traditional sausage of great renown.
Iberian sirloin steak
Sirloin steak is characterised by its tenderness and low fat content. It is a small, elongated piece, easy to cook and present in many recipes, both in simple preparations and in more sophisticated dishes.
Iberian feather
It is obtained from the front part of the loin and has a juicy texture thanks to its thin layer of fat. Its consumption has increased in recent years due to its balance between flavour and tenderness, being an interesting option for the grill and the plancha.
Iberian prey
A rounded cut, located between the shoulder blade and the forequarters of the pig. Its fat infiltration gives it juiciness, which makes it suitable for cooking on the grill or in stews.
Secreto ibérico
Located between the pork fat, this cut has a tender texture and a fat marbling that makes it juicy. It is usually cooked on the griddle or grilled, taking advantage of its fat content to enhance its flavour.
Iberian square
It is the loin with the rib bones, which gives it a striking presentation. Its combination of meat and fat makes it suitable for roasts and baked dishes.
Iberian Rack
A cut that includes part of the loin and rib, combining the tenderness of the meat with the bone structure that adds flavour to the cooking. It is appreciated in some European cuisines for its presentation.
Iberian rib
It is characterised by its meat adhering to the bone, which makes it ideal for grills and stews. Its flavour is intense and its texture varies according to the preparation, making it a popular choice in traditional cuisine.
Iberian cheek
These are two small pieces located in the pig’s jaw. Their high collagen content makes them very suitable for slow cooking, obtaining a mellow texture.
Iberian needle
Also known as cabecero ibérico, it is a piece with fat infiltration that provides juiciness. It is located at the front of the loin and can be cooked in a variety of ways, from stews to roasts.
