Ibericus Pork Is Here At Last: Which Cut Will You Try First?
Everyone knows what pork is, and many people even know about Iberian pork, a special type of pork that comes from pigs raised on the Iberian Peninsula. But now it’s time to welcome a new player to the pork game.
Introducing Ibericus pork. Back in 2014, we transported 150 black Iberian pigs from Spain to their final destination of Flatonia, Texas. A year and a half later, we have 2,000 of these hogs in America. We call this very special, unprecedented breed of pig — the American-born progeny of their Iberian ancestors — Ibericus pigs.
And while there are different tiers of quality in the Iberian pork that comes from across the Atlantic, our Ibericus pork is modeled after the top tier. The top tier is defined as pork derived from pigs that are acorn-fed. (More information on why that’s important here.)
The cuts of Ibericus pork share many similarities to cuts that Americans are used to, albeit with an unrivaled taste (pardon my bias!) you can only get from an acorn-fed ilk. Let’s take a look:
While all of these cuts obviously come from the same animal, their diversity in flavors and uses is quite astounding. Here’s a quick overview of what you have to choose from in the world of Ibericus pork, presented in alphabetical order (by Spanish name):
Cabecero, or Punta de Lomo (Shoulder Collar)
The cabecero is a cut from the pig’s shoulder, and is very lean. The cabecero is one of the biggest muscles in the Ibericus pig, and tastes delectable when baked with a puff pastry and mustard crust.
Carrilleras (Cheeks)
While perhaps this is not the most talked about cut of pork, one should never overlook the tender cheeks of the pig. This slightly marbled, but otherwise lean cut does well when cooked in olive oil over low heat. Serve with vegetables (boiled potatoes, carrots and onions are some of our favorites) and season with garlic. Top with a reduction of brandy as your sauce, and voilà!
Chuletas (Rib Chops)
Chuletas are the highly marbled rib chops of the Ibericus pig. Like many of its counterpart cuts, our preferred preparation is simple: barbecue with some olive oil, rosemary, pepper and sea salt.
Costillas (Spare Ribs)
As the English name suggests, there is much bone associated with this cut of pork. Despite being relatively fatty compared to cuts like the chuletas and paletas, I’d prepare this one in much the same way. Again, that’s barbecue with some olive oil, rosemary, pepper and sea salt.
Jamón Ibérico (Ibericus Ham)
Some people would claim that Jamón Ibérico (the Iberian pork counterpart of Ibericus ham) is the crème de la crème of the pork world. However, curing this cut of pork from the hind leg of the pig, takes a lot of time. In fact, it takes so much time that they say time, along with salt, are the two main ingredients of the process. But the nutty, sweet, one-of-kind flavor that melts upon your tongue is well worth the wait. The ham is always served at room temperature in thin slices.
Lomo (Boneless Loin)
The highly marbled lomo, or boneless loin, is easy to enjoy. Simply bake in the oven and cover with sea salt. Let the natural, acorn-infused flavors inherent in the meat do the rest.
Paleta (Shoulder)
The relatively low fat paleta is a prime candidate for a barbecue, seasoned with olive oil, rosemary, pepper and sea salt, of course. The paleta cut is the front leg counterpart of the hind legs used for the famed jamón (see above).
Panceta Entera (Belly)
Panceta comes from the belly of the pig, and is the most similar cut to American bacon. Like bacon, this cut does best if cured for a few days (in salt), and served in long thin slices. Also like bacon, panceta is a very fatty cut.
Pluma
The pluma is very similar to the presa — albeit less marbled — in that it can be griddled or grilled with your favorite seasonings (see “presa” below). It’s a small, tender cut from near the shoulder.
Presa
The juicy presa is extremely marbled and sits above the paleta (shoulder) at the front of the loin. Griddle it or grill it with some olive oil, rosemary, salt and pepper, and you’ll instantly fall in love with this fatty, oval-shaped cut of pork.
Secreto
The so-called secreto is a moderately fatty cut that comes from a “secret” place behind the shoulder. It’s a thin and very tender strip that lends a mild, but delicious flavor when grilled with your favorite combination of spices and herbs.
Solomillo (Tender Loin)
The solomillo is located near the back of the pig, in between the hind legs where the precious jamón comes from. Like its English name suggests, the cut is extremely tender. Try it on the griddle with some olive oil and rosemary and you won’t be disappointed.
Tocino (Fatback)
Perhaps tocino is best described by the English translation, fatback. It’s an extremely, extremely fatty area at the back of the pig. It’s very good to use as cooking oil, since then you can lend an extraordinary amount of other dishes with the flavors imbued in this oil by the acorns.
So that just leaves one question — which cut would you most like to try first?
Sergio Marsal Colom, President & CEO Acornseekers
