WHAT IS IBERICO PORK FILLET
Our iberico pork fillet is what a pork tenderloin is supposed to taste like! Juicy, tender and gloriously marbled! Pork fillet or tenderloin is known in Spain as Solomillo Iberico. It is the leanest cut of the Iberian pork. It is a very versatile meat cut and works well on the barbecue or grill as it cooks quickly and evenly.
Iberico de bellota have long been famous as arguably the world's finest hams. Intense marbling and its complex taste set it apart from all others. The same can be said of fresh Iberico pork meat. Unlike modern pork, which has had all of its flavour and colour bred out of it, Iberico pork has more in common with fine beef.
HOW TO COOK IBERICO PORK FILLET
Like a fine cut of beef, the fillet is best seared or grilled medium rare. This is the most tender of cuts, so treat it gently! Lightly season your Iberico pork fillet with salt and pepper and cook in a hot pan for about 10 minutes but do not overcook it - your reward is a juicy, pink center pork fillet that showcases the meat's rich, nutty flavour.
This fresh Iberico pork loin comes from an ancient breed of pig, the black hoofed Cerdo Iberico, which has been roaming the woodland meadows of western Spain feeding on acorns for thousands of years. Iberico pork is served at the finest restaurants across Spain. Serve the best at your home today!
One pack contains 2 pork fillet loins, enough to feed 4-6 people as a main course.