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
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
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
Chuletero Iberico Bone-In (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
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
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
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
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
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
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
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
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
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
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
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
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
