The Luxurious Flavour of Iberico Pork Belly!

Iberico pork belly is a true indulgence, celebrated for its rich marbling, melt-in-your-mouth texture and deep, complex flavours. Sourced from Spanish black pigs, this cut is renowned for its high-quality fat content, which gives it a buttery softness and an intense umami taste. As the fat renders during cooking, it enhances the meat’s succulence and depth, resulting in a crispy, caramelised crust while keeping the inside tender and juicy.

Unlike regular pork belly, Iberico pork offers a unique nutty sweetness, thanks to the pigs’ acorn-rich diet. Each bite delivers a perfect balance of crispiness, tenderness and indulgence, making it a standout ingredient for those who appreciate fine, gourmet meats. Whether slow-roasted to perfection, grilled for a smoky edge, or braised for ultimate tenderness, Iberico pork belly is a cut that never disappoints.

Cooking Suggestions: How To Cook Iberico Pork Belly

• Slow-roast: At a low temperature to achieve crispy skin and tender meat.
• Grill: Over open flames for a smoky, charred finish.
• Pan-sear: To create a golden, crispy crust while keeping the inside juicy.
• Braise: In broth or wine for a rich and flavourful result.
• Sous vide: Cooking to retain maximum tenderness before finishing with a high-heat sear.

Serving Suggestions: What To Pair Iberico Pork Belly With

• Greens: Pair with tangy pickled vegetables to cut through the richness.
• Sides: Serve with garlic mashed potatoes or a buttery polenta for a comforting dish.
• Sauces: Complement with a drizzle of honey glaze or a balsamic reduction.
• Salads: Balance the bold flavours with fresh fennel and apple salad.
• Drinks: Enjoy with a full-bodied Spanish red wine, such as Ribera del Duero or Priorat.