Can I freeze my meat? Yes, all products are cut fresh to order so they are perfect for home freezing. Have you any tips for cooking? Always remove your meat from the refrigerator one hour before cooking. Allow it to get to room temperature. When finished cooking, always allow your meat to rest for 10 minutes before carving. Is my meat fully traceable? Yes, we can trace each piece of meat that enters and leaves our premises. Iberico Pork Secreto 0. Join our VIP club.
Enter Email Confirm Email. Enter Password Confirm Password. Strength indicator. Intense marbling and its complex taste set it apart from all others. The same can be said of fresh Iberico pork meat. Unlike modern pork, which has had all of its flavour and colour bred out of it, Iberico pork has more in common with fine beef.
Like a fine cut of beef, the fillet is best seared or grilled medium rare. This is the most tender of cuts, so treat it gently! This fresh Iberico pork loin comes from an ancient breed of pig, the black hoofed Cerdo Iberico , which has been roaming the woodland meadows of western Spain feeding on acorns for thousands of years.
Iberico pork is served at the finest restaurants across Spain. Serve the best at your home today! You will receive one frozen vac pac of iberico fillet delivered on ice pads. If you are not using the solomillo straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking. We source all our Iberico pork directly from the abattoir in Guijuelo Salamanca which has over years history in the preparation and production of Iberian pork meats.
European Orders Please change your country field on the checkout page to update your delivery charge. International Orders We not ship outside of the EU. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Buy Spanish food online with us today, you won't be disappointed. Often compared to Wagyu in terms of marbling, the Iberico pork meat has very high lev The abundance of fat from the Iberico pork elevates this bacon to a whole new level whilst it melts in the pan.
The perfect addition to your Sunday breakfast! This is a This fantastic hamper has been carefully curated to showcase the very best of Iberico Bellota Jamon we have to offer, plus some extras to complement the cured meats. Treat yourself or share with friends and family and indulge in this fine selection of specialist pork products.
Included in this beaut Iberico Pork is one of our favourite meats at Fine Food Specialist, so we are very excited to supply you with these delicious burgers. Iberico pork comes from black pigs, and is some of the most succulent meat on the market, making it the perfect option for a juicy burger.
The marbling that runs thr More Info. An absolute delight in the charcuterie world, Jamon Iberico Cebo de Campo, is one of the finest cured meats in the world. Their diet is based on a mixture of acorns, grain and legumes whi Iberico chorizo is made from Iberian pigs who feed on acorns and grass, which gives them their meat a special flavour, superior to any other pigs.
The chorizo is hung for 24 months, giving its spectacularly rich flavour and texture. This hand-sliced chorizo will be a fabulous addition to your c The exquisite flavour of the lomo is due to Iberico pigs being purely fed on a diet of acorns and wild herbs, and being free to roam in their l Casalba Iberico Bellota ham is famed for its rich, nutty distinctive flavour.
Bellota jamon, also known as pata negra, is highly prized in the culinary world and owes its delicious flavour to the Iberian pigs which roam freely in native oak forests. The pigs are raised in a natural environment and g Iberico pork fat is pure rendered lard. With its intensely creamy texture and nutty flavour, Iberico pork fat is considered the extra virgin olive oil of meat.
For your next Sunday roast, why not use it to make the most amazing roast potatoes you will ever bring to your table? This rich and distinctive ham will create a lasting memory. The regulatory minimum curing period is 24 months and this substantial increase, coupled with days of acorn feed, makes for an
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