Details
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 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!
HOW WILL I RECEIVE MY IBERICO PORK FILLET?
You will receive one frozen vac pac of iberico fillet delivered on ice pads. If you are not using the solomillo straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM FILLET TO FILLET, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR SOLOMILLO IBERICO.
Iberico Pork Fillet with Pedro Ximenez Sauce
25 mins
2 peopleName: Iberico Pork Fillet
Ingredients: Iberian Pork
Net Weight: 0.8-1.2kg
Drained Weight: N/A
Storage: Keep frozen, defrost 24 hours prior to use
Best Before: See Label
Allergens: N/A
Iberico Pork from Guijuelo (Salamanca)
We source all our Iberico pork directly from the abattoir in Guijuelo (Salamanca) which has over 100 years history in the preparation and production of Iberian pork meats.
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