Why Iberico Skirt Pork?
This acorn-fed, free-range skirt ibérico contains a large amount of infiltrated fat, which gives it that intense and juicy flavor that characterizes it to be unique.
Called skirt because its similarities with beef skirt steak, this soft muscle belongs to the pig’s diaphragm. Pigs move it while breathing, resulting in a veined, well-marbled steak that stands out for its juicy, flavor and tenderness. Because of its mostly acorns diet and its genetics, Spanish 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.
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.
100% Ibérico Spanish.
Origin: From Spain, raised and processed in US.