Iberico pigs are acorn-fed and have at least four months to walk around the mountains without cages, and their beeding time is also different from "normal". From confinement rearing to the free-range in the acorn orchard the Iberico pigs need to be raised for about 18months before being slaughtered. The beeding time is twice that of other black pigs, so it is the tastiest of its kind.
Although the breeding time is twice than that of other black pigs, the meat of Iberian black pigs is not tough at all. Because they have a lot of fat, and they have been free-ranged and often exercise, so the fat leaks into the muscles and the meat is richly and evenly marbled.
The cut is near to the shoulder. It is refreshing. It is suitable for pan-fried or grilled. Cut into bone steak can effectively preserve the juice of the meat and remain chewy.
Suggested Serving Method:
Weight: 200g +/-
Please keep it in the freezer at -18℃ or below.
The picture above is for reference only. The real object should be considered as final.