Normaal gesproken houd ik ervan om buikspek te marineren met bijvoorbeeld five spices en hoewel dat bij dit vlees uiteraard ook lekker is, is het niet per se nodig. Iberico buikspek is namelijk kruidig en heel rijk aan smaak van zichzelf en heeft ook nog eens een supermooie structuur. Moet je dus de tijd voor nemen bij de bereiding, maar verder vooral niet teveel aan zitten!

Bert-Jan Lantinga

What is Iberico Pancetta Pork Belly?

Iberico pork belly is cut from, yes - the belly of the famous Iberico pig, in this case without the rind. The Iberico pig is naturally fattier and that produces beautifully tender pork belly. Add to that the nutty taste of these animals and Iberico pancetta pork belly is a great product for a nice smoking and drying session!

Iberico meat

Iberico meat comes from, yes, Iberico pigs - or: Cerdo Ibérico - from the south of Spain. Iberico is known as one of the most tasty free-range breeds in the world. Not that strange either. The pigs live outside in bird food and only eat natural food such as grass, herbs, roots and sometimes olives. During very dry summer times they are supplemented with grain. But the real work begins in the autumn, when the acorns (bellotas) fall from the old cork and holm oaks. Because it is the acorns that give Iberico meat that characteristic taste. During that period, Iberico pigs eat kilos of acorns per day, allowing them to grow to an impressive 160 - 180 kilos in a short time. The pigs are relatively small in size and therefore have a high concentration of fat, mainly intramuscularly, i.e. between the muscles. It distributes very well throughout the meat. Iberico meat is therefore spicy and fatty, largely mono- and polysaturated, therefore rich in nutrients. Another advantage of the Ibérico pig. Iberico meat is truly in a class of its own!