37 © 2017 2019 SPANISH IBERICO PORK This legendary Spanish breed produces astoundingly delicious meat. It is tender, succulent, sweet, and nutty – sure to elevate any dish, whether Spanish-inspired or not. Iberico Pork Iberico pork has a sweet, savory, nutty flavor that easily stands out when compared to other pork on the market. Many chefs consider this to be the best pork they’ve ever worked with. Because of the nature of the breed, Iberico pork cuts run smaller than commodity pork, but can otherwise be prepared as you would conventional pork. Bellota (Acorn Fed) Iberico Pork Bellota Iberico pork is highly prized by Spaniards as the pinnacle of pork, the ultimate expression of what makes the Iberico breed & dehesa lifestyle special. The pigs eat grass & forage in the pastures up until acorn season. They then gorge them- selves on acorns during their last few months, developing extra marbling and fat that is especially sweet, unsaturated, and melts in the mouth. While Bellota Iberico is most famous for Spanish dry-cured hams (jamon), the raw cuts are also very delicious. • 75%-100% Iberico Genetics • Pasture Raised Free Range on Spanish Dehesas • Never in Feedlots or Barns • Natural Diet of Grain, Corn, Wheat, Acorns, Grass & Forage • No Added Growth Hormones • No Sub-Therapeutic Antibiotics • Raised in Spain • 100% Iberico Genetics • Pasture Raised Free Range on Spanish Dehesas • Never in Feedlots or Barns • Acorn Finished • No Added Growth Hormones • No Sub-Therapeutic Antibiotics • Raised in Spain BELLIES (PANCETA) Approx. 4-6lb Many chefs are probably more experienced with pork bellies in their processed form (as bacon). However, raw bellies are an affordable, flavorful, well marbled cut that becomes moist, succulent and tender once braised or slow-roasted. BUTCHER INFORMATION: Cut from the Belly primal. Skin on. COOKING/PLATING TIPS: Pork bellies are typically either slow-roasted or braised. Braise ahead of time & sear portions to develop a crisp crust right before service. Serve with some of the reduced braising liquid as a sauce. They can also be cured/smoked (skin off) to make bacon. MENU TYPE: Low Price Point. Braised & seared bellies are becoming very popular on medium & high price point menus ranging from bistros & gastropubs to fine dining.