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  • Iberian Pata Negra (Black Foot) Pork
  • Raised naturally on the Spanish Iberian Peninsula
  • Frozen
  • Enjoy with a cold glass of Cava

Iberico Pork Loin

Iberico Pork Loin is found between the shoulder and back legs of Iberico Pata Negra Pigs. One of the leanest and tender cuts. Known as the “Wagyu of Pork” the meat has a beautiful marble of fat running through it providing a delectable taste with each morsel.

Containing around 5 slices per ±240g pack, this is a very simple no-fuss product for your midweek supper. Simply fried off in a pan, or cut into strips and stir-fried, adding that beautiful creamy and smoother flavour with more texture than that of other cuts of the Iberican Pork. 

Fry off in a hot flat frying pan on each side for 1 minute and a half, or till the meat has a golden-brown crust. Transfer to a preheated oven at 180 for 2-3 minutes. After removing from the oven and slice diagonally through, where you will see the grain of the meat and also a slightly pink colour to the meat still. Enjoy with oven-roasted vine tomatoes, sautéed wild mushrooms and a warm garlic and lemon dressing.