I love Low & Slow cooking, and Ibérico is naturally in a class of its own. Especially when you choose a cut that is naturally a little fattier, such as the shoulder. Beautiful, characterful meat and definitely something a little different!

Bert-Jan Lantinga

Pork shoulder with bone

This whole pork shoulder on the bone is cut from a large chunk of muscle and is therefore not the most tender meat. Shoulder meat does contain a lot of fat, which naturally imparts flavor. Right on the leg of the Iberico pig! This pork shoulder is ideally suited for slow cooking. Low & Slow preparation of an Ibérico shoulder with bone results in the most tender and juicy meat with a beautiful characteristic taste. Not everyday fare, but beautiful meat for occasions!

What is Iberico?

The cerdo Ibérico is only found in the south of Spain and is descended from the Mediterranean wild boar. Iberico pigs are finely built, dark in color and are bred in 'La Dehesa', an area along the Portuguese border. In this area you will find cork and holm oaks and it is precisely these trees that are responsible for the characteristic taste of Ibérico. The pigs eat the bellotas (acorns) that the trees produce, kilos per day! An Ibérico pig can reach a weight of around 160-180 kilos in a relatively short time! Iberico pigs are fatty pigs and that is also one of the properties that have made the pig so famous. The meat is rich in monounsaturated fatty acids, which are mainly present intramuscularly. So between the muscles. This not only ensures that the meat melts in your mouth, but it is also fat of the healthy kind. Connoisseurs know... the specific taste of Ibérico is hard to match! So you can enjoy a pork shoulder like this on a Sunday afternoon!