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Iberico Pork is commonly called the “the wagyu” of pork because of its noticeable high marbling. This is due to the breed of the pork (Iberian) and how they are raised. We source these pork chops from the very best farms in Spain.
To be called "Iberico" it must be from black Iberian pigs and raised in Portugal or Spain. We work with different farms like Farm “Vera Vieja” which is located in Retamal de Llerena (Badajoz, Spain). This farm stretches over a vast and rich pasture which provides these pigs with the highest quality acorns and grass to graze on.
At the end of the day, it is all about the genetics, the feed and the lifestyle of the pork. These pigs are raised using humane practices and allowed to roam freely and happily. This results in a slower growing animal, making Iberico pork much more expensive than any factory-farmed pork you'll find at your local grocery store. The difference is not only in the ethics, but's it's something you can taste. Iberico pork is far tastier and healthier.
Jamon Iberico is made from Iberian Pigs and Iberian pigs are NOT your average pigs. The origin of the Iberico pig goes as far back to the time cavemen roamed Europe. There are written accounts about the quality of Iberian pigs that date back to the year 77 AC!
Iberico hogs are huge; they can weight up to 430 pounds. They have slender legs, a very long snout and are dark grey with very little hair. Their hooves are black as night, which is where the term "Pata Negra" comes from.
Iberico Pigs also have more robust digestive systems, allowing them to transform their diverse diet (which includes acorns) into heart-healthy fats.
Their larger size and thick layer of fat makes Iberico Pigs ideal for making ham because they can be cured for much longer. This results in a very intense, oily and complex flavor that is simply unparalleled.
The very best ham comes from pig that are fed acorns (bellota) and is referred to as jamon de bellota.
An oak tree can produce, on average, about 44 lbs of annual acorns. To ensure a sufficient food supply, strict guidelines apply to these farming practices, and a minimum of 1 hectare per pig is required. The pigs raised this way are called "100% acorn fed". But they are a minority making them even more highly prized...
Most Jamon Iberico is not acorn-fed. It is made from Iberico pigs who live normal pig lives eating corn and other feed. It is still an excellent ham, benefiting from the noble lineage of the Iberico pig.
Those pigs who are destined for Bellota status, are sent to roam on natural pasture that cover large expanses of central and southwestern Spain called "The Dehesa".
These natural ecosystems, dotted with holm oak trees provide grasses, grains, tubers, insects, and wild mushrooms, as well as an abundance of acorns (bellotas), that Ibérico pigs consume in great quantities. All of this sets the Ibérico bellota hams apart from other categories of cured pork products.
We carry an amazing variety of Iberico Pork, including bone-in, boneless, chorizo, baby back ribs, tenderloin, freshly carved jamon serrano, and more.
