Iberico meat

Iberico meat comes from, yes indeed, Iberico pigs - or Cerdo Ibérico -  originating from southern Spain. Iberico is known as one of the most flavoursome free-range breeds in the world. And with good reason. The pigs live freely outdoors and eat only natural feed such as grass, herbs, roots and sometimes olives. During extremely dry summers, they are supplemented with grain. But the real work begins in autumn, when the acorns (bellotas) fall from the old cork and holm oaks. It is precisely these acorns that give Iberico meat its distinctive flavour. During this period, Iberico pigs eat kilos of acorns a day, growing in a short time to an impressive 160 - 180 kilos. The pigs are relatively small and therefore have a high concentration of fat, mainly intramuscular, so between the muscles. This is beautifully distributed throughout the meat. Iberico meat is therefore flavoursome and fatty, with fat that is largely monounsaturated and polyunsaturated, making it rich in nutrients. Another advantage of the Ibérico pig. Mini meatballs Iberico are truly little flavour bombs. Highly recommended!