Iberian Loin (Lomo): It is the most coveted part of the pig with hams and shoulders. It is obtained from the same cut than the rack, separating it from the backbone. It is a highly appreciated cut due to the different forms of its preparation and its leanness.
Iberian Tenderloin (Solomillo): The Tenderloin is, with the loin, the most valued piece of the pork meat in spite of its limited size. It is in the low part of the backbone. From each pig two pieces are obtained. Its preparation is: barbecued, fried or roasted.
Iberian Ala/Pluma: They are extracted from the latter part of the loin. It is a cut exempt of fat. From each pig two wings are obtained. It is a very tender and flavoursome meat to the palate, and it permits many different forms of preparation: in stews, grilled or roasted.
Iberian Secreto/Cruceta: It forms part of the top end of the pig skirt and it is situated next to the headboard of the loin, on the ribcage. Composed by muscle fibres and interspersed fat, it has a delicious texture and juiciness. We extract two pieces from every pig, and its preparation can be grilled or barbecued.
Iberian Top Loin (Presa/Bola): Leaned in the scapula, it forms part of the headboard of the loin and it is the fixation of the shoulder to the trunk. From each pig we obtain two pieces. Its preparation can be in stews or grilled.
Iberian Lagarto: Positioned between the backbone and the loin, it is a strip of loin with highly valued juicy fat of the Iberian pig. To estimate all its flavour, it is recommended to prepare it grilled without any added fat or oil, with just a little rock salt and black pepper. It is also possible to prepare it on the barbecue.
Iberian Cheek Meat (Carrillera): Lean piece, placed in the masseters muscles of the low jaw, very tender. There are two pieces extracted from each pig and it is possible to prepare it roasted or grilled, though its principally prepared for stews.
Iberian Abanico: It is a cap of the loin with interspersed fat that wraps the ribs. It is a very juicy and tender meat due to the high infiltration of fat, which makes it ideal to be prepared in stews or also to be roasted or barbecued.
Iberian Triángulo: Cut located in the latter of the loin in the cranial direction. It takes this name due to its morphology in the shape of a triangle. Thanks to its infiltrated fat, it is highly advisable to prepare it on the barbecue.
Iberian Ribs (Costillas): It is a part of the thoracic cavity of the pig and is much sought after because of its juiciness and flavour. They are considered as a delicacy. They can be salted or spiced, since they have multiple options of preparation, such as in stews, roasted or barbecued.
Iberian Header (Cabecero): It is a piece of lean pork that is obtained from the low part of the neck, closely to the Top Loin (Presa). This cut has a higher fat content. That is why it is a recommended cut to be rolled in, to be cooked or to be minced.
Iberian Pork Lean (Magro): Cuts of lean pork proceeding from different parts of the pig. Its preparation can be used for stews, for the production of embutidos & sausages, hamburgers or to be minced.
Iberian Belly (Panceta): It is consumed in multiple ways: fresh, salted or cured. Also it is used for a multitude of stews or as an ingredient of cured pork products. Every cut has an approximate weight from 5 to 7 Kg.
Iberian Fat (Tocino): Fat from the Iberian pig. It comes principally from the back of the animal, with a thickness between 4 and 10 cm. It can be salted or spiced, though also it is possible to eat it fresh. It is ideal for cooking and in stews.