What is Iberico Solomillo?

Iberico Solomillo is the tenderloin of the famous Spanish Ibérico pig with the recognizable black hooves. Beautifully veined meat from the back of the pig: it has a fine structure, nice and tender and extremely tasty, especially from Ibérico! Iberico Solomillo can be prepared in different ways and requires little, because it has a lot of flavor in itself!

Iberico pigs

The Iberico pigs - or: Cerdo Ibérico - come from the south of Spain and are one of the most tasty free-range breeds in the world. Iberico pigs live outside and eat acorns, grasses, herbs, roots and sometimes olives. During the very dry summer months they are supplemented with grain. Fattening begins in the autumn, when the acorns (bellotas) fall from the cork and holm oaks in the area. Because it is those acorns that give Iberico meat that characteristic taste. During that period, the Iberico pigs eat kilos of acorns per day, allowing them to grow to an impressive 160 - 180 kilos in a short time. The meat of Ibérico pigs is spicy and fatty, largely mono and polysaturated, therefore rich in nutrients. Another advantage of the Ibérico pig. Iberico Solomillo is definitely pork tenderloin that you rarely eat. A little salt and pepper and you're done.