Located in the back part between the hams and the backbone, in the abdominal cavity.  Because of his genetic properties, the Ibérico pig stands out for its incredible flavor, texture and tenderness. This is no more apparent than in the Solomillo, the most tender cut of all. This is very lean, so please do not cook this to more than medium rare.  Sold by the piece, each piece averages approximately 1 LB.

This is not the acorn (Bellota) finished Ibérico.  Traditional iberico pigs are the basis that all bellota pork is created from.  Raised in the same manner as the bellota pigs, the pigs eat natural foods, and just like the bellota, these pigs are hormone and antibiotic free.  All Ibérico pigs are raised in the same protected lands as the bellota pigs.