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spanish
iberico pork

spanish
iberico pork

iberico with romanesco sauce and brussels sprouts

A LEGENDARY SPANISH BREED WITH SUPERB EATING QUALITIES


iberico block logo

Renowned for its ample marbling, Iberico pork is meltingly tender with a buttery richness and unmistakable sweet, nutty flavor. 


  • 75-100% Iberico Genetics
  • Pasture Raised Free Range
  • Natural Diet of Grain, Corn, Wheat, Grass & Forage
  • No Added Growth Hormones
  • No Sub-therapeutic Antibiotics

Spanish butchers see more nuance, especially within the shoulder, producing unique cuts with distinctive eating qualities that will intrigue and satisfy diners with superbly succulent and full-flavored dishes.

A LEGENDARY SPANISH BREED WITH SUPERB EATING QUALITIES


iberico block logo

Renowned for its ample marbling, Iberico pork is meltingly tender with a buttery richness and unmistakable sweet, nutty flavor.


• 75-100% Iberico Genetics • Pasture Raised Free Range • Natural Diet of Grain, Corn, Wheat, Grass & Forage • No Added Growth Hormones • No Sub-therapeutic Antibiotics •


Spanish butchers see more nuance, especially within the shoulder, producing unique cuts with distinctive eating qualities that will intrigue and satisfy diners with superbly succulent and full-flavored dishes.
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1.Belly (Panceta) 2.Spareribs (Costilla) 3.Secreto 4.Presa (Macilla, Ibrian Ball) 5.Striploin (Top Loin, Punta de Lomo) 6.Striploin (Lomo) 7.Tenderloin (Solomillo) 8.End Loin (Pluma) 9.Frenched Racks (Chuletero)

 

1.Belly (Panceta)
2.Spareribs (Costilla)
3.Secreto
4.Presa (Macilla, Ibrian Ball)
5.Striploin (Top Loin, Punta de Lomo)
6.Striploin (Lomo)
7.Tenderloin (Solomillo)
8.End Loin (Pluma)
9.Frenched Racks (Chuletero)


butchered pig diagram
 

1.Belly (Panceta) 2.Spareribs (Costilla) 3.Secreto 4.Presa (Macilla, Ibrian Ball) 5.Striploin (Top Loin, Punta de Lomo) 6.Striploin (Lomo) 7.Tenderloin (Solomillo) 8.End Loin (Pluma) 9.Frenched Racks (Chuletero)

 

1.Belly (Panceta)
2.Spareribs (Costilla)
3.Secreto
4.Presa (Macilla, Ibrian Ball)
5.Striploin (Top Loin, Punta de Lomo)
6.Striploin (Lomo)
7.Tenderloin (Solomillo)
8.End Loin (Pluma)
9.Frenched Racks (Chuletero)


You may not have heard of the prized pluma (end loin) or the intensely marbled cut from the shoulder called the “secreto,” but once you try them, you’ll never forget them.
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iberico with olives and peppers

You've heard of Jamon Iberico (ham).
Now it's time to consider the whole hog.

You've heard of Jamon Iberico (ham).
Now it's time to consider the whole hog.

You may not have heard of the prized pluma (end loin) or the intensely marbled cut from the shoulder called the “secreto,” but once you try them, you’ll never forget them.
secreto cut chart presa cut chart pluma cut chart

easy to prepare

1. Cook Using Same Techniques & Doneness as Beef!
• Sear Secreto & Pluma

• Sear & Roast Presa, or slice
into Steaks & Sear
2. Slice Against the
Grain & Serve!

iberico with olives and peppers

You've heard of Jamon Iberico (ham).


Now it's time to consider the whole hog.


available cuts

Solomillo (Tenderloin)*

Lomo (Boneless Striploin)*

Pluma (End Loin)*

Presa (Shoulder Eye Muscle)*

Tira Costilla Espinazo
(Baby Back Ribs)

Tira Costilla (St Louis Spare Ribs)

Cabacero (Collar)*

Chuletero (11-Bone Frenched
Rib Rack, cut in half)*

Panceta (Belly, Skin-On)

Diafragma

Back Fat, Skin-On

Ground Meat

Trim

* de Bellota (traditional acorn-fed) also available. Call for current availability!
* de Bellota (traditional acorn-fed) also available. Call for current availability!

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Bone-In Black Label Jamon Iberico de Bellota (Cured Ham) 

Boneless Black Label Jamon Iberico de Bellota (Cured Ham) 

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Bone-In Black Label Jamon Iberico de Bellota (Cured Ham)  

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Boneless Black Label Jamon Iberico de Bellota (Cured Ham)