Garimori Ibéricos Fresh meat

Here you will find all our fresh meat

FRESH IBÉRICO LOIN

Its texture and juicy tender meat make this cut a true luxury for the palate

This outstanding cut can be cooked in a myriad of ways, so many that it is proportional to its popularity.

This highly sought after piece, used to make the dry-salted cured loin, represents the nobility of the most qualitative sausage meat.

Cooked in a thousand different ways, this piece forms an inextricable part of the most traditional and vanguard Spanish recipes. Its texture and juicy tender meat make this cut a true luxury for the palate.

FRESH IBÉRICO TENDERLOIN

It is one of the most popular cuts of the Ibérico pig

This characteristically clean cut of meat, with barely a hint of fat, is juicy and tender, with an intense delicious flavor. It represents a simple, generous and noble cut.

It is one of the most popular cuts of the Ibérico pig. Its natural characteristics make it highly versatile for any type of dish.

FRESH IBÉRICO PLUMA

It is one of the most highly sought after cuts of the Ibérico pig

This unusual cut of meat has just recently come out on the market. It is a triangular muscle that surrounds the extreme end of the front part of the loin.

It is covered by a thin veil of fat, reason why it is juicy and tender, with a more powerful flavor than other cuts. It is one of the most highly sought after cuts of the Ibérico pig.

FRESH IBÉRICO PRESA

The supreme nobility of the Ibérico pig cuts

The supreme nobility of the Ibérico pig cuts. This fist-sized piece has a pleasant, light-hearted juicy texture and generous flavor. It is one of the most highly prized cuts by chefs and cooks.

The presa is the end part of the loin muscle, located between the shoulder blade and the pig’s front legs. The proportional, balanced marbling of fat is what gives this piece its unique texture.

FRESH IBÉRICO SECRETO

This piece holds the starring role in pork based gastronomy

This is one of the juiciest cuts to be found in any meat producing animal. It has an evocative texture that is surprising as of the very first bite.

This piece holds the starring role in pork based gastronomy. The cut is barely two centimeters thick and it is hidden deep between the pig’s two sides of bacon, hence the reason for its curious name, secret. The marbling of fat is what gives rise to its pink, rosy color and an unbeatable delicious silky texture.

IBÉRICO CARRÉ

It is a beautiful cut, which is highly prized by chefs

The carré is the loin piece crowned with the rib bones. The carré’s texture and flavor represents numerous values and it is highly appreciated in many European countries for its great value in countless dishes. It is a beautiful cut, which is highly prized by chefs.

IBÉRICO RACK

A true luxury of the gastronomy of the Ibérico pig

This piece is the crowning glory of two of the most important cuts obtained from the Ibérico pig, the carré and the loin cut. The properties of the loin, with its marbled fat quality (texture and richness in flavor) and presentation of the rack of ribs, which is so highly prized by cooks all over Europe, make this complex cut a true luxury of the gastronomy of the Ibérico pig.

IBÉRICO RIBS

Many connoisseurs consider this piece to be the most flavorful of the Ibérico pig

Many connoisseurs consider this piece to be the most flavorful of the Ibérico pig. It has always been highly prized for barbeques. In its presentation it represents a gorgeous cut of meat.

No matter whether it is roasted, grilled or stewed, this piece is always spectacular when set on the table. This piece is a true delight for those connoisseurs that adore nibbling on the meat around the bone.

IBÉRICO CARRILLERA (CHEEKS)

An incomparable texture

The Ibérico pig’s carrillada (cheeks) are two small, light-weight pieces located on the pig’s face, alongside the jaw. The meat of this cut is very gelatinous, with an incomparable texture.

IBÉRICO AGUJA

Also called cabecero

Ibérico pig cut in which the presa is also to be found. This cut is located at the extreme end of the Ibérico pig loin. This meat is highly marbled in fat and it is of an incomparable beauty and texture.

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