Brindisa Spanish Foods iberico Pork Fat, 190G

Product Information

The meat is soft, and the fatty parts easily melt so it isn’t difficult to chew on. It is considered to have a velvety texture that easily melts in the mouth due to its high-fat content.

The higher quality, Iberico pigs are let out to eat only acorns for the last few months of their life, and can easily double their weight in that time. The fat of Iberian ham, especially jamon iberico bellota pata negra fed on acorns, once the first superficial layer has been removed, the rest of the fat can be put to many uses: bear in mind that it is a fat with many nutritional properties and with a much more intense aroma and flavour than the meat itself. Why use the fat from Iberian ham? As soon as the piglets have switched from their mother’s milk to adult food, they start to get fed barley and maze to fatten-up.Master jamón carvers, Maestros Jamoneros, know how to perfectly slice Ibérico ham so as to incorporate the ideal amount of fat into each slice. February: Now 14-15 months old and weighing 150 kilos following the montanera, the pigs head off to be ‘sacrificed’. By law this has to be done in a legal slaughterhouse, never at the pig farm. The Curing Process

Our commitment to excellence extends beyond taste, ensuring that our Iberico Pork is ethically sourced and produced to the highest standards. We take pride in offering products that are not only a delight for the palate but also a reflection of our dedication to sustainable and responsible farming practices. Buy Iberico Pork UK Glendower Farms cubed steak is an exception to the Low and Slow rule. It’s great cooked hot and fast. We like it well seasoned with salt and pepper, sprinkled with a little flour to add crustiness, then dropped in a smoking hot skillet containing a little olive oil or homemade Iberico lard. Sear it well on both sides, being careful not to let it get overdone. It cooks very fast and should remain pink in the center. Iberico pork is different to other breeds of pork, and can be cooked medium rare, like steak. This keeps the meat tender while also allowing the fat to melt. Cured Iberico pork does not need to be cooked before eating. One of the easiest ways to ensure heightened quality is to go for hand sliced Ibérico ham over machine sliced.You should store your whole, bone-in ham in a cool, dry ventilated place like a wine cellar or a clean basement. Whole legs also make great gifts. If you have a gourmet as a friend, a whole Ibérico ham leg would be a superb gift for them!