Iberico pancetta pork belly without rind
Normally, I love marinating pork belly with something like five spices — and while that’s definitely tasty with this cut too, it’s not really necessary. Ibérico pork belly is naturally rich, full of flavour, and beautifully structured. Take your time when preparing it, but don’t mess with it too much!
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!
Iberico pork belly can be prepared in two ways, namely low & slow or smoking. Our preference is to first salt, smoke, and/or dry it. Then, slice it thinly on a charcuterie board like Lardo or fry it until crispy under an egg. Low & slow keeps the pork belly quite fatty.
Ingredients
100% varkensvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
Iberico pancetta pork belly without rind
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Normally, I love marinating pork belly with something like five spices — and while that’s definitely tasty with this cut too, it’s not really necessary. Ibérico pork belly is naturally rich, full of flavour, and beautifully structured. Take your time when preparing it, but don’t mess with it too much!
Bert-Jan Lantinga
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Normally, I love marinating pork belly with something like five spices — and while that’s definitely tasty with this cut too, it’s not really necessary. Ibérico pork belly is naturally rich, full of flavour, and beautifully structured. Take your time when preparing it, but don’t mess with it too much!
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!
Iberico pork belly can be prepared in two ways, namely low & slow or smoking. Our preference is to first salt, smoke, and/or dry it. Then, slice it thinly on a charcuterie board like Lardo or fry it until crispy under an egg. Low & slow keeps the pork belly quite fatty.
Ingredients
100% varkensvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |