• Raw Iberico pork tenderloin on a marble chopping board
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Iberico Pork Tenderloin Solomillo | ±350g

£13.50
£13.50
£13.50
Tax included.
1 to 2 Serve
Spain Origin
Pata Negra Breed
Roasting, pan or BBQ Best for
Frozen, Vacuum-packed Condition
Description
The Iberico Pork Tenderloin is one of the most prized cuts from Spain's legendary black Iberico pigs. Lean yet exceptionally tender, it delivers a delicate texture with a rich, nutty flavour that reflects the animals' acorn-fed diet.

Perfect for quick roasting, grilling, or pan-searing, this cut offers a gourmet experience that rivals the finest beef, making it a true centrepiece for any meal.

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.
Cooking Instructions

Iberico Solomillo - Roast, Pan or Barbecue

±350g, single tenderloin. Serves 1 to 2. Defrost 10 hours. Around 15 minutes of cooking.

1. Defrost
Move the pack from freezer to fridge. Leave it in its packaging, on a plate. Allow 10 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Trim the silverskin
Slide a thin knife under the silvery membrane along the top and strip it away in lengths. It does not render and will pull the tenderloin out of shape as it cooks.

3. Temper, dry and season
Out of the fridge 30 minutes before cooking. Pat dry and salt generously just before it goes on the heat.

4. Brown it all over
A heavy pan on a high heat with a little olive oil. The solomillo is lean and needs fat in the pan. Turn it every minute or so until coloured on every side, about 4 minutes.

5. Finish in the oven
180°C for 6 to 10 minutes, depending on thickness. On a barbecue, move it to the cool side with the lid down.

6. Pull at 63°C
Still faintly pink in the centre. This cut has little fat to protect it, so use a probe rather than guessing.

7. Rest
6 minutes on a board. Do not cover tightly.

8. Slice on the diagonal
Cut at 2cm at an angle for wider slices. Serve with the resting juices, and a sherry or mustard sauce if you want one.
Nutritional Information
Typical values Per 100g
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Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 10 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0–4°C and cook within 2 days.
Do not refreeze once thawed.
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

 Orders over £85 Express By End of Day (Tues-Sat)  FREE
 Orders under £85 Express By End of Day (Tues-Sat)  £8.50
 Express by 1PM (Tues-Fri) / by 1PM for Scotland  £11
 Express Saturday by 1PM / by 1PM for Scotland  £22


Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
FAQs
Raw Iberico pork tenderloin on a marble chopping board

  • The Land of the Black Hoof

In the sun-baked plains and ancient oak forests of Spain's dehesa, the Pata Negra pig lives as it has for centuries, roaming freely, foraging on acorns, and taking its time. That unhurried life is exactly what makes Iberico pork extraordinary. The acorn diet infiltrates the fat itself, creating an intense, nutty depth of flavour that no other pork in the world can replicate.