If you have had Iberico Pork, you know how special it is. It has a very distinct flavor and is much more tender than other cuts of meat. Since it is of such high quality, you also need to know that the price is high as well. The marble pattern gives it its juiciness and just the right amount of grease giving you a lightweight and perfect piece of meat.
Despite its high price though, it’s still very popular and enjoyed by people all over the world. Iberico Pork comes from the special Black Iberico Pigs that are only found on the Iberian Peninsula in the Portuguese and Spanish countryside.
What is Iberico Pork?
Iberico Pork can be bought in a variety of cuts, some will be more expensive than others. If you buy Jamon Iberico, you might be confused by its beefy rather than pork-like appearance. Although it looks like beef, it comes from the Iberico pig. The flavor, though, is often described as being in between beef and pork.
Iberico pigs are fed a special diet of acorns and other plant-based items found naturally in the forest. This special diet is what gives the meat its tender and sweet flavor. It also gives the meat the perfect amount of marbling and fat. The fat on the meat will melt right in your mouth once cooked.
Where to Buy Iberico Pork
Iberico Pork is hard to find in some countries or certain regions of the country depending on where you are from. The best place to buy Iberico Pork is directly from a butcher or meat market. You will not find it in supermarkets.
Depending on where you live, you might be able to find it at a farmer’s market near you. In some cases, you will need to order it online. Make sure you are ordering from a reputable company and read their reviews before purchasing from them.
Why is Iberico Pork So Expensive?
If you are on the hunt for Iberico Pork and have seen the price tags, you might be wondering what makes it so expensive. One of the reasons it is so expensive is because the pigs are only found in one region of the world. This means many countries have to import the meat, which makes for higher price tags.
Iberico Pork is also expensive because of the diet the pigs are given and how they are raised. They are also fed for at least two seasons so the farmers have to take care of them and make sure they are well-fed for a long period of time.
Iberico Pigs are built to thrive in this part of the world, while many other pigs cannot live well in the Iberian Peninsula. Their unique bodies give them a high-fat content which makes the meat tender and juicy when you cook it.
The cut of the meat you buy will also affect the price. Iberico Pluma is often the most expensive because it’s found at the bottom of the loin and is one of the tenderest and juicy cuts.
How is Iberico Pork Classified?
Each Iberico Pig is different and some are better fed than others. The ones that are fed purely acorns will be labeled as 100% Iberico. You might also hear them called pata negra because of their black hooves. This is considered the best of the best and will be more expensive than the other kinds.
The second class of Iberico pork is called Jamon Iberico De Bellota. These pigs are also fed only acorns but they are a crossbreed of Iberico pigs and common pigs which means they cannot have the official Black Iberian Pig name.
The third class of pigs are the ones that are fed acorns and grain. They might also be called green label pigs. White label black pigs are the lowest tier because they are not free-range and they are fed only grain.
Depending on where you shop, you might be able to find all the different varieties, or just one. Always ask the market owner or the butcher what label the pigs have and where the meat came from. This will help you determine if the prices they are offering are fair or not.
Final Thoughts
Iberico Pork comes from the famous Iberian Black Pigs that are only found in Spain and Portugal. Their special diet and the fact that they can freely roam makes them one of the most expensive meats in the world.
FAQs
Iberico Pork comes from the distinctive Black Iberian Pig. Native to areas of Portugal and central and southern Spain, the pigs' diet of acorns and elements of the natural forests in these areas impacts the meat directly, giving it a nutty, evocative flavour.
Is Iberico pork worth it? ›
Since it is of such high quality, you also need to know that the price is high as well. The marble pattern gives it its juiciness and just the right amount of grease giving you a lightweight and perfect piece of meat. Despite its high price though, it's still very popular and enjoyed by people all over the world.
Is Iberico pork really healthy? ›
Ibérico ham, in particular, is extremely high in protein and minerals, as well as Vitamins B and E. It is also highly digestible, making its nutritional content more accessible to the body. Ibérico ham is high in protein and healthy fats.
What is the difference between regular pork and Iberico pork? ›
“Iberico meat is fattier than regular pork and more of a red color instead of the traditional pinkish color,” he said. Iberico meat is tender and flavorful like a steak because the meat is heavily marbled, Padgett said. “The meat has a high fat content,” Padgett said. “Including a thick, soft fat layer.
Can you get Iberico pork in the US? ›
Iberian pigs are known for their tasty and healthy high-oleic fat. They are sometimes called “olive trees on legs.” Until recently, these pigs were not grown in the U.S. Now you can have this healthy and delicious pork shipped directly from our multi-generation family farm to your door.
Is it safe to eat Iberico pork rare? ›
How should Iberico pork be cooked? Iberico pork is different to other breeds of pork, and can be cooked medium rare, like steak. This keeps the meat tender while also allowing the fat to melt. Cured Iberico pork does not need to be cooked before eating.
Why is Iberico pork so expensive? ›
Ibérico pigs are slow-growth animals. Because they're not fed hormones or fattened up on industrial corn, it takes them longer to achieve ideal slaughter weight. In most cases, it takes Iberian pigs double the time that it takes industrial pigs to grow.
Do you eat the fat on Iberico ham? ›
Furthermore, it's important to note that the fat on Iberian ham, the one covering the ham, appearing more yellowish, and the fat on the edges of the slices, would be considered more saturated fat, not as healthy as the intramuscular fat. Thus, it's not recommended for consumption if you're following a low-calorie diet.
Does Iberico pork need to be fully cooked? ›
The Perfect Temperature for Ibérico Pork
Now, the USDA recommends cooking pork to an internal temperature of 145º F, with an accompanied 3-minute rest time to help the meat make its way over into food-safe temps and also lock in the juices. That means your pork will still be a little pink in the middle.
What is the healthiest pork to eat? ›
If you're looking for the healthiest pork options, you want lean cuts -- tenderloin, loin chops and sirloin roast. Bacon and other fatty cuts are very high in artery-clogging saturated fat and cholesterol and not for everyday eating.
Mangalitsa Pork typically trades at a 10x-20x market premium over the pork you buy in regular grocery stores. A lot of that is due to its superior taste and marbling. We know Mangalitsa pork tastes better and why-but why is it so expensive?
Can Iberico be eaten raw? ›
This product is normally seasoned with salt, garlic, and paprika as well as other spices and condiments. It has a curing process of approximately two months. It can be eaten raw, fried, roast, grilled or in casseroles.
Does Iberico pork have trichinosis? ›
The main reason for this unfortunate habit is a fear of a certain parasite called trichinosis that can be found on wild game meat or pork if not properly raised and processed. But we're here to tell you that there's nothing to fear, especially when it comes to high-quality Ibérico.
How do you eat Iberico pork? ›
When using Iberico pork, cook it on the grill, in a pan, or sear it & then finish in the oven. Removing it from the heat at Medium Rare* will let its best flavor & tenderness shine. After that, let it rest, slice against the grain, and serve to the adulation of your family, guests, or your own taste buds.
What type of Iberico is best? ›
Jamon Iberico de Bellota is the highest grade of Jamon Iberico available today and is generally considered to be of the finest quality compared to other types of Jamon Iberico such as Jamon Serrano, Jamon Iberico de Recebo, and Jamon Iberico de Cebo.
Is Iberico ham legal in US? ›
Despite what people think, ham from Spain (Serrano, Iberico...etc) is allowed in the US...as long as it's produced from an establishment USDA approved, that meets its standards and, in Spain, there are NOT many. In fact, the first establishment USDA approved was FERMIN, back in 2005.
How does Ibérico taste? ›
Great 'jamón de bellota Ibérico' has an exceptional and distinctive taste. It is floral, juicy, earthy, savoury and nutty, with rich, well-marbled fat that melts in the mouth. It has the same incredible intensity of flavour of a great cheese or wine.
Can Ibérico be eaten raw? ›
This product is normally seasoned with salt, garlic, and paprika as well as other spices and condiments. It has a curing process of approximately two months. It can be eaten raw, fried, roast, grilled or in casseroles.
