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    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.
    presa ibérica
    Iberian
    «Presa»
    An especially juicy and tender cut due to its extraordinary marbling. Comes from the collar area closest to the Ibérico shoulders.
    aguja ibérica
    Iberian collar bone in
    or collar boneless
    This piece is the resulting meat when the chops with collar meat are separated from this meat.
    magro
    Iberian
    Meat
    Comes from selecting the lean meaty pieces of the carcass, mainly the meat separated from the back fat and collar meat.
    carrilleras ibéricas
    Iberian
    Cheek
    paleta ibérica
    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.
    plumas ibéricas
    Iberian
    «Plumas»
    Special Ibérico pork cut which is taken from the place where the end of loin meets the collar meat.
    paleta ibérica
    Iberian
    «Secreto»
    A special “Iberico” cut which comes from the frontal part of the carcass, between the collar and the pork back fat.
    abanico ibérico
    Iberian
    «Abanico»
    solomillo ibérico
    Iberian
    Tenderloin
    Taken directly from the carcass, having removed the surrounding fat.
    lomo ibérico
    Iberian
    Loin
    With its characteristic marbling, it is obtained after the covering fat is removed.
    chuletero ibérico c/s aguja
    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.
    jamón ibérico
    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.
    panceta ibérica
    Iberian
    Pork Belly
    Taken from the middle section of the carcass, leaving all the meat on the fat layer, and shaping it rectangularly.
    lomo de tocino
    Iberianback fat
    loin rind on
    Comes from the middle section of the carcass once the meat is removed from the fat layer.
    Costillas ibéricas
    Iberian
    Ribs
    Cut by removing all the fat and superficial meat from the meaty ribs.

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    Gutenberg s/n • Pol.Industrial Torrehierro
    45600 Talavera de la Reina • Toledo • España
    DeRaza® Ibérico s.l.
    Constantly moving consumer pursues the best Iberian pork market, which selects only pure Iberian breeding females, thus fulfilling the Spanish legislation.
    DeRaza Ibérico
    Mercamadrid Curring Plant
    Ctra. Villaverde - Vallecas, km 3,800
    Mercado Central de Carnes
    Módulo 19 • Madrid
    Tel/Fax: +34 91 786 61 57
    Gutenberg s/n • Pol.Industrial Torrehierro
    45600 Talavera de la Reina • Toledo • España
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