Iberico steaks

What is an Iberico Steak?

Iberico steaks are typically cut from various parts that, in other pig breeds, are only suitable for sausage and minced meat production. Think, for example, of the Iberico Secreto. Thanks to the high marbling of the Iberico pig, this part is particularly suitable for grilling as a steak and also for eating rare. The marbling of the pigs ensures tender and exceptionally juicy meat. Additionally, it is characterized by a nutty flavor. All in all, a unique flavor experience that you definitely should try!

What is the Iberico Pig?

The Iberico pig is also known as the Pata Negra pig, due to its distinctive black feet. It stands out because of its unique genetic traits, such as the slow-growing muscles that result in remarkable marbling of the meat. This marbling, which consists of intramuscular fat, ensures that the meat is rich in flavor. What truly makes the Iberico pig special is its lifestyle. These pigs are often raised in expansive pasturelands and forests in the Spanish Dehasa region, where they can roam freely and feed on acorns, grass, and aromatic herbs. This definitely contributes to the amazing nutty flavor of the meat!

What Makes Iberico Steak So Special?

The Iberico pig is known for its nutty flavor and intramuscular fat and is absolutely in a league of its own. Special cuts such as Secreto Iberico, presa, and pluma are typically not cut from regular pigs, which makes an Iberico steak special, among other things. The beautiful fine marbling ensures that the meat is suitable for eating as a steak.

Can You Eat Iberico Steak Rare?

Okay, generally you don't eat pork rare. However, you can certainly eat the 'steaks' of the Iberico pig rare, of course according to your preference. Aim for a core temperature of about 64 degrees Celsius when grilling, and you'll be just fine. Of course, the same applies if you are pregnant or have a weaker immune system; we recommend cooking these parts thoroughly.

Secreto Iberico

Iberico Secreto, or actually Secreto Iberico, is the well-kept secret of the Iberico pig. This part is also known as Iberico flank and is cut from the extension of the shoulder muscles, between the shoulders and the hard neck bacon. It is sometimes said that this cut is exclusive to the Iberico pig, but that is debatable. The fact is that cutting this meat requires precision, and in the Netherlands, we do not master this cutting technique very well. Another fact is that secreto is by far the most consumed part of the Iberico pig, and that is of course not without reason. The meat is incredibly marbled with fat and rich in flavor. A very characteristic taste, partly due to the kilos of acorns that the Iberico pigs consume daily in the autumn. Secreto Iberico is undeniably next-level pork, and as an enthusiast, you absolutely must try it!

Tapilla Iberico

Tapilla Iberico is another classic from the famous Spanish pig. Tapilla comes from the neck of the pig, where the delicious fatty pieces remain. This results in buttery-soft meat that you definitely should try. Because Tapilla is already full of flavor on its own, you can get away with just some pepper, salt, and garlic. You can buy it in a rub, but making your own is also a good idea.

Solomillo Iberico

In addition to the beautiful hams of the Iberico pig, the pork tenderloin is also quite well-known. Relatively lean compared to other parts of the Iberico pig. This is because it is a muscle that is not very active, much like the tenderloin of beef. The pork tenderloin is also the most tender.

Pluma Iberico

Another special cut from the Iberico pig: Pluma! The pluma is located in front of the loin, just above the shoulder blade. The name means feather, and that's because these cuts (there are two per animal) are long and thin, just like feathers.

Season this part with salt and quickly grill it. Oh, and it also pairs very well with mojo rojo.. You can find the BBQ Junkie's recipe here!

Buying Iberico Steak Online

You no longer need to travel far and wide to get the finest steaks from the famous Spanish pig. Because buying Iberico meat online is easy at The Butchery. Ever tried solomillo? From Iberico, it is slightly more marbled than from standard pig breeds, making it wonderfully juicy. This applies to all Iberico steaks, of course. Definitely worth trying! So feel free to add your favorite Iberico steak to your shopping cart, complement it with other beautiful meat, and check out securely.

Iberico Steak Quickfrozen Delivered to Your Home

Just like all our other meat, Iberico steaks are quickfrozen and delivered to your home. This means you can immediately put it back in the freezer if you want to use it later. Ideal for having some delicious meat in stock for the coming weeks. Of course, upon arrival, you can also place it directly in the refrigerator to thaw slowly. Thanks to our special freezing method, the nutritional values, structure, and flavor are preserved. So you are guaranteed good quality! Want to read more about how our freezing process works? Read more here..

Ordering Iberico Steak Online

Ordering Iberico steaks online is super easy. You choose the steak you want, select the weight, and add it to your cart. Complement your cart with, for example, some mince, homemade burgers, or braadworsten, as shipping is free from €60,- and check out in our secure payment environment. If you order before 11:00, you can have your meat at home the same evening. Oh, have you planned a dinner party? Then make sure to order it early. Although we have partnerships with reliable couriers, there is always a chance of unforeseen delays. But no worries, we pack your order well, and if the meat arrives completely thawed, we will neatly resolve it with you. Promised!