Frozen Iberica Panceta (Belly Skin On)

The Frozen Iberica Panceta (Belly Skin On) is located in the belly and is the external face of the abdominal cavity; same... See more

Frozen Boneless Lomo Iberico (Centerloin)

The Frozen Boneless Lomo Iberico (Centerloin) is a very valued piece, both fresh and in dry cured form. The loin is a cut... See more

Frozen Jamon Iberico Boneless (Whole Ham)

The Frozen Jamon Iberico Boneless (Whole Ham) product is rich in golden flavored fat that is high in unsaturated healthy... See more

Frozen Bone-In Chuletero Iberico (Sirloin)

Composed of the loin, the third part of the rib and half of the backbone. The location on the Iberico pig is along the back... See more

Frozen Fermin Iberico Chorizo Grilling Sausage – Without Casing

Using mild pimenton and garlic this fresh Iberico chorizo has an exquisite aroma, low acidity and intense flavor. Frozen... See more

Frozen Fermin Iberico Chorizo Grilling Sausage

Using mild pimenton and garlic this fresh Iberico chorizo has an exquisite aroma, low acidity and intense flavor. Frozen... See more

Fermin Dressed Iberico Suckling Pig

This Fully Dressed Ibérico Pig is the perfect showpiece for any party, dinner or event. This whole suckling pig can be roasted... See more

Frozen Fermín Ibérico Pluma (Loin Tip/Flank)

Flank comes from the shoulder section of the loin with more fat; therefore, even more flavourful than the loin. It is thought... See more

Frozen Presa Ibérico (Shoulder Steak)

Located in the central part of the neck muscle, it is the leanest part of the collar, and it stands out because of its flavour... See more

Frozen Boneless Secreto Ibérico (Shoulder Muscle)

Hidden between the shoulder, ribs and back fat gives the name to this cut: ‘secret’. The cut to get this piece must be... See more

Frozen Boneless Solomillo Ibérico (Tenderloin)

Located in the back part between the hams and the backbone in the abdominal cavity. Due to its genetic properties, the Ibérico... See more

Fermín Chuletero Ibérico (Bone-In Loin)

Found along the pig’s back from shoulder to hip, composed of the loin, third part of the rib and backbone, the chuletero... See more

Frozen Costilla Ibérico (Back Ribs)

Located in the thoracic cavity, there are two Costillas per pig. These muscles have a great quality. This meat stands out... See more

Fermin Cured Panceta Iberico (Belly Skin-On)

Fermin Cured Panceta Iberico (Belly Skin-On) is made from the same belly meat as Italian-style pancetta. This cut is fatty... See more

Fermín Lomo Ibérico (Loin)

Valued both fresh and dry cured, the loin is a cut that’s always extremely juicy and packed with flavour. See more

Frozen Carrillera Iberica (Pork Cheeks)

Cheeks are located in the jaw and are perfect for cooking. Ideally served with a variety of fruit glazes (blueberry, cherry,... See more

Frozen Cabecero de Lomo Iberico (Pork Collar)

The collar muscle is used by the Iberico pig to move its neck and head.  Frozen Cabecero de Lomo Iberico (Collar) is a highly... See more

Frozen Tocino Iberico (Back Fat Skin On)

From the back of the Iberico we obtain the highest quality back fat, also known as lard. Golden and pinky in colour, it melts... See more