Iberian meat: the best for your barbeque

It is no secret that Iberian pork has a frankly different flavor from the common or duroc pork. That is why it is becoming more and more common for barbecues, restaurants and even homemade stews to opt for Iberian meat. It started to become popular a few years ago and it is perfectly clear that consumers have it clear when we go to bars and restaurants: Iberian meat is our favorite meat.

Types of Iberian Meat: free-range or acorn-fed?

Before starting with the usual pork quartering, let’s talk about the types of Iberian pork that can be found on the market today. And it is that although with the hams and shoulders there exists a labeling very simple to understand thanks to the flanges of colors, with the meat it does not happen exactly the same thing. Going to the point, the Iberian meat can be classified in two main categories: meat of 100% Iberian breed and of acorn; and Iberian to 50%, that usually comes from animals raised in field. To facilitate your purchase, in our web you will be able to find the icon of the equivalent bridle in each pack of Iberian meat.

Iberian free-range meat

The cheapest and most common option is the Iberian cebo de campo meat. It may not be 100% Iberian, but it is still Iberian, with what this means for the unique flavor that this breed has in its meat. It has nothing to do with white pork, and anyone who has tried it knows this. In addition to being a cheaper meat than acorn-fed Iberian, it has an additional advantage over acorn-fed Iberian: it is always fresh because the 50% Iberian pigs are slaughtered throughout the year.

100% Iberian acorn-fed acorn-fed meat

100% Iberian pork needs practically no introduction. This meat is, without a doubt, the best way to pamper your palate. Although it’s a bit pricey, we have to say that it’s worth the extra investment, especially if, like us, you’re an Iberico nut.

If we had to put a downside, it would be that 100% acorn-fed Iberian pigs are only slaughtered during the “montanera” season. As the “montanera” season only lasts from December to March, in order to enjoy it throughout the year, it is necessary to freeze it, which is the usual format for the sale of this meat. On our website you can find packs of 100% Iberian meat so that you can enjoy this incredible delicacy without having to leave home.

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Iberian ham quartering

Having clarified the nuance with the types of Iberian meat, let’s go to the heart of the matter. As has always been said, nothing is wasted from pork. Even the ham bone is used to add flavor to the stew. And it is true that, whether in sausage, stewed or grilled, Iberian pork never disappoints.

What you need to know is that each area has its use, so here we tell you the main parts of the pork quartering with all the details you need to know before choosing. In Ibericomio you can find all the cuts of fresh Iberian fresh Iberian meat that best suits what you want to cook.

You already know that the main thing in a good barbecue of Iberian meat is that the pieces have a good amount of fat, so that they are well juicy. In this, the Iberian meat gives excellent results because this race is characterized by distributing its fat very well inside the meat, divided in fine veins that make its meat an exquisite delicacy.

In ibericomio we have a section where you can buy the best iberian meat online. Iberian meat onlineYou will only have to take care of having the grill ready when you get home!

On the other hand, if you are enthusiastic about stews, the ideal pieces will be leaner but much more tender. Finally, with roasts we find spectacular pieces such as the Iberian sirloin, a lean piece par excellence that gives very good results in the oven.

If you want to see our video about some parts of the Iberian quartering in our gastronomy, you can not miss this video. Discover with Marta Recio, from Sierra de Monfragüe the characteristics of the feather, the lizard, the fan, the rib, the prey, the sirloin and the Iberian secret.