MEATS FROM THE PASTURE

Iberico meat stands out in the culinary field for its unique characteristics, the result of a combination of factors such as breeding, feeding and genetics of Iberico pigs. Its distinctive flavor and texture are the result of a diet based on acorns and natural grasses in the pastures, an environment that favors the infiltration of fat into the muscle, providing juiciness and an exceptional flavor profile. This meat not only stands out for its palatability but also for its nutritional profile, rich in oleic acid, a monounsaturated fat beneficial for health.

The offering of Iberian products is diverse, ranging from fresh cuts to cured products, such as acorn-fed ham, each with its own distinctive notes of flavor and aroma, grown through carefully controlled maturation processes.

Additionally, raising Iberico pigs in pastures contributes to the sustainability of these ecosystems and ensures animal well-being, factors that are reflected in the superior quality of the meat. These characteristics position Iberico meat as a privileged choice for chefs and culinary fans in search of high-quality ingredients, capable of satisfying the most demanding palates in the sale of Iberian meats wholesale.

The classification of Iberian meat is carried out according to the purity of the breed of the pig and the diet it has received. There are mainly two categories that determine the quality and characteristics of meat:

●  "Iberico Acorn-fed": This is the highest category, coming from pure or cross-bred Iberian pigs fed in their last phase with acorns and natural grasses in the pasture. This diet gives the meat a unique texture and flavor, with infiltrated fat that melts at room temperature.

● "Iberico": This meat comes from Iberian pigs fed mainly with feed, in a more controlled regime and without free access to pasture. It also refers to Iberian free-range fattening pigs that live in freedom and feed on feed and grasses. Although their diet is controlled, these pigs have access to the outdoors, which contributes to the quality of their meat.

The pieces of meat are also classified by their origin in the animal, including ham, shoulder, loin, Iberian cheek, among others, each with its specific texture and flavor characteristics.