Fresh Iberian meat is a treasure of Spanish gastronomy. Its juiciness and the intense flavor of the Iberian pig make this meat a special product. From Jamonarium, we want to offer you the best fresh Iberian meat (solomillo, presa, pluma, secreto, abanico, lomo, lagarto, etc.) directly sent to your home. Our product is of the highest quality, cutted by Iberian meat professionals and selected by Jamonarium.
Meat, whether fresh, as well as delicious, has many benefits for our health. Thanks to its nutritional properties, this type of meat is perfect to integrate into healthy and balanced diets. Next, we will name some of its main properties and characteristics:
The different types of meat from Iberian and Serrano pigs may vary according to the type of cut made and the part of the pig from which they come. The cuts of fresh Iberian and white pork may vary since their appearance is different. Next, we are going to show some of the cuts of fresh Iberian meat.
Fresh Iberian “Abanico”: This is the meat that is extracted from the bottom of the ribs. This meat is very juicy and has a large percentage of fat infiltrated into the muscle mass. It is given this name by its shape, which may resemble a fan. This meat is perfect for barbecues and grills because iis very crispy and juicy.
Iberian “lagarto”: This is the meat that is extracted from the cord of the loin, located between the ribs and the loin. This name is given by its shape, which is narrow and very long. This meat is very lean and juicy with small streaks of infiltrated fat. This meat is very suitable for being cooked on the grill.
Fresh Iberian “Secreto de cruceta”: This meat is extracted from the area of the “cruceta”, located between the bacon, shoulder and rib. It is one of the most appreciated meats of the Iberian pig for its juiciness. This name is given because it is located on the inside of the loin. It is a very lean and veined meat thanks to its infiltrated fat, which makes it very tasty. This meat is perfect for grilling or roasting.
As a curiosity, there are also other parts of the pig from which you can extract “secreto”, such as from the area of the dewlap and the lean belly. The name is given by the situation of these cuts in the pig. There is also a theory that, in the past, butchers did not sell it to enjoy these pieces.
Iberian “Costilla”: This meat is extracted from the rib cage of the pig, located between the bacon and the loin. Its morphology is long and thick, in which the pig's ribs may be seen. In the same cut we can find lean meat, fat and bone. It is usually cooked on the barbecue, although it also has many more options when cooking such as stews. You can also find the Iberian pig “lágrimas”. This meat is extracted from the lean ribs between the bones of the ribs.
Fresh Iberian “presa”: This meat is extracted from the inside of the shoulder or head of the Iberian pig, just above the shoulder. It has many streaks of infiltrated fat into muscle mass, making it one of the better-valued pieces. It is perfect for barbecue. It is also called ball due to its shape.
Iberian “Cabezada”: This meat is extracted from the closest part to the head of the Iberian pig, after the loin. This part has a high percentage of infiltrated and external fat, which gives it an unmatched flavor. It can be cooked grilled, fried or roasted.
Fresh Iberian “lomo”: This meat is extracted from the area next to the rib and just below the spine of the Iberian pig. It is one of the parts of the pig can make its most due to its size since it can be prepared stuffed, whole or sliced. It has a high percentage of fat infiltration and is very tender. Due to its size, the entire spine contains other parts that can be sold in parts, such as the “pluma” or the “presa de paleta”.
Iberian “Panceta”: This meat is extracted from the abdominal area of the pig, formed by alternate layers of fat and lean. It is normally cooked on the barbecue since it is a very mellow and juicy part. It can also be added to stews to make them tastier.
Fresh Iberian “Pluma”: This meat is extracted from the back of the loin, just between the two shoulders. This name is given by the shape it has, which can remind us of a pen. It is one of the most exquisite parts of the pig because it is very tender and tasty. It is perfect for cooking on the grill, barbecue or in the oven.
Iberian “Vacío”: This meat is extracted from the outside of the bacon, cutted in pear. This cut is very lean and has a low percentage of infiltrated fat. However, it has external fat that gives it a lot of flavor and texture, so it is recommended not to remove it at the time to eat. It is usually cooked charcoaled or grilled.
Fresh Iberian “Solomillo”: This meat is extracted from the area between the loin and the ribs, in the lumbar area. The name comes from the part of the pig where it is located, since it is located below the loin. It is a completely lean. It can be cooked grilled or stewed.
Iberian “Ventresca”: This meat is extracted from the lower external part of the bacon. The morphology of the piece is rectangular and elongated. This part is very rich in infiltrated fat, which makes it very rich and tasty. It is perfect for grilling.
Iberian “Carrillada”: This cut of Iberian meat is extracted from the lower part of the jaw. It is a very juicy piece with a lot of infiltrated fat since it is exercised to eat. Ideal for grilling or in the oven.
The montanera: The montanera is the time when the pig grazes through the pastures looking for acorns. It coincides with the ripening season of the acorn and thus forms an important part of the Iberian pig diet. Another important factor in the montanera is the grass in the pastures. The herb is an antioxidant, so it will contribute positively to the flavor of the pieces. This season lasts from October to February.
Production area of the piece: The Iberico ham pieces can be made in the following areas of Spain: Jabugo (Huelva), Guijuelo (Salamanca), Extremadura and Los Pedroches (Córdoba). These areas are mainly located in southern and southeastern Spain. The climate of these areas is mainly continental or continentalized Mediterranean, which has very hot and dry summers and very cold winters.
Diet and percentage of Iberian breed: Iberian pigs may carry three types of feed. Depending on the diet they have followed, they are categorized differently. Cebo pieces have been fed exclusively from authorized feeds and pasture. The Cebo de campo pieces have been fed with natural feed, grass and some acorns. The Bellota pieces have been fed on acorns and natural pastures. On the other hand, Iberian pigs may have the following percentages of racial purity: 50%, 75% and 100%. This varies depending on the racial purity of the ancestors.
Part of the pig from which it is extracted: We can profit all the parts of the Iberian pig. Each cut of parts of the Iberian pig may vary according to the area of the pig from which it is extracted and the type of cut used to extract the meat.
Both pig breeds have differences in physiognomy and diet during their breeding, so this will affect the quality of the fresh meat. The same happens with the quality of Iberian and Serrano ham and shoulders. We are going to name the main differences between both.
Raising of the animal: Both pig breeds are raised in different ways, so there will be differences in flavor and texture. The white pigs eats feeds and does not exercise during its fattening. Iberian pigs carry different diets depending on if they are Cebo, Cebo de Campo and Bellota.
Skin color: White pigs have a pinker skin color while Iberian pigs have a more grayish skin, turning black.
Animal morphology: Iberian pigs have stylized and finest legs compared to white pigs, due to their more fibrous genetics.
Minimum slaughter age: The minimum slaughter age for white pigs is usually 8 months. Meanwhile, the minimum slaughter time for Iberian pigs is 14 months, in accordance with the Iberian Ham Quality Regulations.
Flavor: The flavor of the meat of the Iberian Bellota pig is softer, more fruity and prolonged in the mouth thanks to the infiltrated fat. This is the result of the diet and the upbringing it has undergone during fattening. On the other hand, white pork is leaner. Its flavor is delicate and salty.