Ibérico de Montanera Selection

A SELECTION OF HIGH-QUALITY CUTS OF ACORN-FED 100% IBÉRICO MEAT

We would like to present a selection of seasonal fresh meat with an exceptional quality and unparalleled flavor, along with a unique texture, tenderness and juiciness. These characteristics can only come from the 100 % Iberico breed of our free-range pigs, which feed on grass and acorns during the Montanera, the fattening stage. All our farmers guarantee the greatest care of their animals, which is the reason behind AENOR awarding them the Animal Welfair™ international certification.

Acorn-Fed 100% Ibérico Pork Loin

Cut taken from the quartering of the Ibérico pig, with an elongated, cylindrical shape and corresponding to the longissimus muscle on the back. The cut is notable for its infiltrated fat marbling, a quality that provides exceptional value. Its texture and softness transform it into a true delight for the palate. Together with the pork ham and shoulder, these constitute the high-quality cuts of the Ibérico pig.

Acorn-Fed 100% Ibérico Pork Shoulder Muscle

Cut taken from the quartering of the Ibérico pig, with a fan shape and located on the inner part of the loin. It corresponds to the latissimus muscle on the back. The cut is highly infiltrated with fat and contains little lean content: these features bestow it with a pale pinkish color and a firm silky texture which makes it unmatched, rendering it suggestive and surprising from the first bite.

Acorn-Fed 100% Ibérico Pork Boneless Shoulder

Cut taken from the quartering of the Ibérico pig, with an oval shape and located above the shoulder. With a fat infiltration which renders it juicy and pleasing to the palate. It has an intense red color.

Acorn-Fed 100% Ibérico Pork End Loin

Cut taken from the quartering of the ibérico pig, with a triangular and flat outline shaped like a feather or a wing and from the front part of the loin. This is a very juicy cut thanks to its balance between flesh and fat.

Acorn-Fed 100% Ibérico Pork Tenderloin

Cut taken from the quartering of the Ibérico pig, with an elongated, cylindrical shape and small caliber. Lean, very tender cut with a dark red color; little fat infiltration and an exceptional flavor.

Acorn-Fed
100% Ibérico Pork Shoulder Muscle

Charcoal grilling is recommended. combines well with grilled vegetables.

Selección Ibérica de Montanera. Carnes COVAP

Acorn-Fed
100% Ibérico Pork Boneless Shoulder

Cut into thick slices or open lengthwise and sear. Charcoal grilling is recommended, combined with wine-based sauces. It also goes very well with foie gras and ibérico pork ham shavings.

Acorn-Fed
100% Ibérico Pork Tenderloin

Recommended for cooking on a grill in slices, served with a pepper or red wine sauce, or as a beef wellington.

Acorn-Fed
100% Ibérico Pork End Loin

Charcoal grilling or normal grilling is recommended, seasoned with flake salt. Also combines very well with mushrooms.

Acorn-Fed
100% Ibérico Pork Loin

It is a highly versatile meat for cooking. Recommended for cooking on a grill, roasted with oranges or in a cordon bleu with ibérico pork ham.

The six premium cuts of the Montanera Ibérico Selection are available only from January to March, featuring high-quality products from 100% Ibérico pigs fed on acorns!

OTHER BRANDS from Ibéricos COVAP