special quartering
Due to its very special characteristics, the «Ibérico» pig goes through a different quartering process than the white pig. Although there are morphological similarities between the «Ibérico» pig and the white pig -hams, shoulders, rib racks and loins - the specific sensory qualities are what make the «Ibérico» pig such a surprising reserve of mainly unknown meat varieties.
Iberian
«Presa»
An especially juicy and tender cut due to its extraordinary marbling. Comes from the collar area closest to the Ibérico shoulders.
Iberian collar bone in
or collar boneless
This piece is the resulting meat when the chops with collar meat are separated from this meat.
Iberian
Meat
Comes from selecting the lean meaty pieces of the carcass, mainly the meat separated from the back fat and collar meat.
Iberian
Cheek
Iberian
Shoulder Blade
A superior cut, taken from the front legs of the carcass, from which the skin and cover fat are partially removed making a ”Serrano” cut in the form of a “V” on the outside.
Iberian
«Plumas»
Special Ibérico pork cut which is taken from the place where the end of loin meets the collar meat.
Iberian
«Secreto»
A special “Iberico” cut which comes from the frontal part of the carcass, between the collar and the pork back fat.
Iberian
«Abanico»
Iberian
Tenderloin
Taken directly from the carcass, having removed the surrounding fat.
Iberian
Loin
With its characteristic marbling, it is obtained after the covering fat is removed.
Iberian
bone in loin
with collar or collarless
This cut comes from the removing the ribs from the half carcass It is cut from the between the second and third vertebraes. The cut without collar meat is obtained through completely hand-cutting the collar meat from the bone, leaving the meaty rib.
Iberian
Leg
A superior cut, taken from the back legs of the carcass, from which the skin and cover fat are partially removed making a ”Serrano” cut in the form of a “V” on the outside.
Iberian
Pork Belly
Taken from the middle section of the carcass, leaving all the meat on the fat layer, and shaping it rectangularly.
Iberianback fat
loin rind on
Comes from the middle section of the carcass once the meat is removed from the fat layer.
Iberian
Ribs
Cut by removing all the fat and superficial meat from the meaty ribs.

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