Ultra Premium Iberico Pork Bundle
If you’re looking for the Ultra Premium Iberico Pork Bundle with the amazing Spicy Hot Nanida Sauce, then PLEASE CLICK HERE.
If you’re not from the Mediterranean then you’ve probably never heard of Iberico pork from the Iberian pig. But all is forgiven if you take a few minutes to read on and understand why putting this meat in the same category as generic pork, is akin to putting a Buggati next to a Robin Reliant and saying “look look, same same”. It’s not, and here’s why.
Iberico pork comes from pigs in the Iberian Peninsula, a mountainous region covering the central and southern parts of Spain and Portugal. You can find these pigs only in this area. The Iberian pig is a very old animal that pre-existed animal domestication. Their origin can be traced back to the Neolithic Period around 12,000 years ago.
You will find Iberian pigs living in the mountains, usually in a wild environment, or in the forest close to its favourite diet of acorns, oak, and nuts.
What is different about Iberico meat?
Iberico meat is distinctly different than regular pig meat. When you see it raw, it almost looks like beef. The meat is red to bright red compared to regular pig meat which is white to soft pink. The game-changer for the Iberico pork meat is the fat. Because of its mostly acorns diet and its genetics, Iberian pigs are able to infiltrate a lot of fat into their muscles, resulting in 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 Iberico pork, the marbling of fat in it makes it super tasty and delicious. The meat is more flavorful, juicier, and very distinctive. Furthermore, the predominantly acorn diet of the pigs give a very particular flavour to the pork You can taste a unique nutty flavour in Iberico pork which makes the meat very special. Iberico pork meat is the richest pork you can find. You won’t be able to find its flavour and succulence anywhere else.
To make the pork taste so special, the Iberico pigs must be raised differently to typically farmed pork pigs. First of all, the pigs need to live in open areas in a very natural environment and be free to run over hills and through woods, always close to the dehesas (oak forested areas). By doing this, their muscles develop and grow, and be able to absorb the fat from the acorns.
During the spring and summer months, the pigs will eat grass, mushrooms, bugs, and herbs. Then, from October to March, it is acorn season, with acorns falling from the oak forest trees. Acorn is the favourite food of the Iberico pig, and it will eat a lot of them. This will increase their fat and absorb the taste of the acorns into their muscle.
What’s in the Bundle?
First off we have two x 500 grams of Iberico ribs. That’s a total of 1 kg of ribs.
Iberico Pork Collar
Typically this would be about 400 grams – sometimes it’s more, but we only count this as being a 400-gram contribution to the bundle. If you get more than 400 grams, then that’s your bonus. You can expect a minimum of 4 meaty slices.
Iberico Pork Tenderloin
1.5cm thick slices. Minimum of 4 slices and a minimum weight of 200 grams
400 grams in weight of 1cm thick loin steaks.
If your maths is as good as ours that a total of 2 kilograms of Iberico pork and loin steaks. The total damage on this is going to be ¥458.88.
We’re not going to pretend this is cheap. If you wanted cheap you’d be down the local wet market buying an entire pig for this amount of money. But let’s take a moment to recap on what this really is. Remember the Bugatti versus the Robin Reliant?
This is a Bugatti – an insanely expensive Hypercar with a price tag of 7 digits that holds the production car speed record.
This is a Robin Reliant. A plastic, three-wheeled car, with an engine that had equivalent power to a petrol lawnmower.
So the question is, what type of pork do you want on your plate?