The Secret of Iberico Pork De Bellota is Out!
This pork piece is “hidden” between the shoulder, ribs and fatback, for this reason we call to this part: “secret”. The cut to get this piece must be very accurate in order to keep the exact amount of fat. This highly grained piece stands out for its wonderful flavor and texture. The Secreto Iberico Pork de Bellota could be called a pork skirt steak due to its similar properties to beef skirt steak.
The game changer for the Secreto Ibérico Pork de Bellota is the fat.
Secreto Iberico Pork de Bellota is a Spanish culinary treasure, amongst the finest pork in the world. This meat is distinctly different than regular pig meat. When you see it raw, it almost looks like beef. Because of its mostly acorns diet and its genetics, Iberian pigs are able to infiltrate a lot of fat into their muscles, resulting in a more flavorful pork. On top of being high in fat, a large amount of it is unsaturated oleic fat, the same fat found in olive oil, that is said to reduce cholesterol, and is an important part of the Mediterranean diet. When you eat Ibérico pork, the marbling of fat in it makes it super tasty and delicious. The meat is more flavorful, more juicy, and very distinctive.
How To Cook Secreto Iberico Pork de Bellota
Our favorite way to prepare this incredible pork is to season with salt and pepper and grill or sear it, then cook at medium high heat until the internal temperature is 140ºF to 145ºF degrees for medium-rare or 145ºF to 150ºF degrees for medium. The center of the steak should still be pink. (Do Not Over Cook)
Free-range, antibiotic free.
Origin: From Spain, raised and processed in US.
Portion: (12-16 oz)