Ibérico meat from Spain.
The meat of the Iberian pig is streaked with fine veins of fat. The finer these veins are, the higher the degree of marbling. This is a real quality feature of meat and is also crucial for the taste. It makes the meat juicy and intensifies the taste.
What do Iberian pigs eat?
During fattening, the pigs feed on herbs and grasses as well as acorns in the huge Spanish Dehesas. The acorns ensure the juiciness and the unique nutty aroma of the meat. This diet produces the highest quality level of Ibérico pork
