The iberico is the highest quality meat of all pigs, and its breeding, rearing, feeding and slaughtering meet specific criteria. A true gastronomic celebrity, the dry-aged Jamon Iberico de Bellato ham made from it is, like Serrano ham, the pride of the Spanish.
The difference between these two hams is that one is made from traditional white pigs, while the other is made from black pigs, indigenous to the south of Spain, which are fed exclusively on acorns during the final fattening stage. Bence Óvári is an employee of Matusz-Vad Zrt. has gathered for us the most interesting information about this most Spanish of varieties, which is a great loss for gourmets not to taste!
Ibut click here to see our selection of iberico meat!
This pig breed is native to the Iberian Peninsula, hence its name. It thrives best in mountains and wooded areas. Its natural food is acorns and nuts. And as with all livestock, it is the animal's diet that gives the meat its distinctive character. And these flavours are even more pronounced in dried meat.
Small, dark, very mobile species
The colour of iberico is not ordinary either: it ranges from red to grey. Unlike the mangalica, the iberico has short hairs, but there are also some hairless individuals. The size is surprisingly small and the animal is relatively slender. It can be described as sporty, as it requires a lot of exercise. This also contributes to the special quality of its meat, which is bright red, almost like beef.
Marbled meat, lots of vitamins, good fat
Many people are wary of calling pork healthy, but in the case of iberico, this is not an exaggeration!
Its fat is of outstanding quality. Due to its genetics and diet, its meat is high in fat, which makes it more succulent and tasty. The location of the fat tissue is also interesting! The animal moves around a lot, which means that it is woven through the muscle tissue. This gives it a marbling similar to the most special beef. Despite the high fat content, the fat is unsaturated fatty acids. This is why it is known as the “four-legged olive tree” in Spain. It is rich in vitamin E, iron, zinc, magnesium and has a protein content 50% higher than other pig species.
Unbeatable in taste!
When you eat its marbled flesh, it's like a flavour bomb bursting in your mouth: juicy, crumbly, and more complex than the meat of large white pigs.
Valuable parts of the pig breed
Pluma on the shoulder blade the upper part, the most noble part of the animal, also called the “bird feather”, the part between the neck and the hymen. It is a very small piece for its size.
A Presa and Secreto cuts are also popular, all of them extremely soft. They are all part of the shoulder blade, but each is a very specific part. A Presa a shoulder blade the top part of the Secreto is the side of the shoulder blade Part of located directly next to the rib.
A Solomillo, which stands for tenderloin, is an ideal substitute for mangalica tenderloin and is similar in colour. In flavour, however, they bring different notes due to the feeding.
We tested the cheek, flank and belly, which were of excellent quality. These parts can be recommended with confidence and the price is reasonable. In good hands they can be used to make excellent dishes.
How to cook iberico
Ideally, you should use minimal spices to achieve the right flavour. The use of sea salt and black pepper is perfect for flavouring.
We can recommend medium basting the pork, which enhances the taste experience by keeping the meat juicier. You can also use sauces, but prefer to just oparate with the natural flavours here too, so as not to overwhelm the pork's delicious taste.
The richness and texture of the meat make it perfect for grilling. It goes with everything if the meat is properly treated. The best way to get the most out of the meat is to combine it with ingredients associated with Mediterranean cuisine.
As with the Spanish variety, potatoes are an excellent pairing, but they also pair well with other vegetables. Especially grilled.
For marinating, use the ribs or the tender part. With balsamic vinegar, maple syrup and olive oil, you can make a wonderful marinade that will form an excellent crust when baked.
Sous vide is one of the most effective ways to retain flavour after grilling. Here too, aim for medium doneness and moderate seasoning.
The picture clearly shows the difference between mangalica and iberico. The fat of the mangalica is more delicate, less penetrating and the taste is less complex.#
