A lean cut of pork that’s removed from the two bottom sides of the animal’s jaw. It’s recognized by the intramuscular fat veins and juiciness since these muscles are exercised a lot during the feeding period. This cut weighs about 200 grams.

A cut that’s removed from the front end of the belly near the neck muscles. It’s very much appreciated due to the fat infiltration.

IBERICO SHOULDER STEAK

A cut that comes from a pig’s front legs (picnic shoulder, arm shoulder, lower shoulder). It goes through the same production process as ham. Although it is similar to ham, Iberico pork shoulder usually weights 4-6 kilos and part of that is bone whereas Iberico ham weighs 6-9 kilos and has a lower bone proportion

A cut that comes from an area next to the shoulder, specifically removed from the shoulder blade and a part of the top loin. It’s more infiltrated with fat and is one of the cuts with the most intramuscular fat veins, reflecting a well-distributed and homogeneous look

Triangular cuts of meat removed from the back of the loin. Small in size and weighing approximately 100 grams, it’s savoury on the palate. Although not in high demand at present, its position next to the loin gives it excellent texture and quality. It’s also used in the industry as an ingredient when making cured pork loin.

A long cut of meat found next to the spine and under the ribs in the lumbar region of the animal.

In some places, it’s referred to as the rib eye or sirloin. This cut of meat is found inside the loin closest to the animal’s front legs. Just like the tenderloin, only two cuts of this meat are removed from a pig. It’s known for the infiltrated white vein fat which is immediately noticed and provides the delicious texture and juiciness. It’s one of the most highly valued cuts by consumers.

They’re obtained after quartering a pig. Depending on how they’ll be prepared, the bones are usually cut into two or three parts. When one portion exceeds five bones, it’s usually referred to as a “rack”.

Only two tenderloins can be cut from each Iberian pig. Due to the texture, aroma and flavour, it’s the most highly demanded fresh pork.

It’s one of the most well-known and highly valued pork cuts. It comes from the animal’s two hind legs.

This cut is mainly comprised of Iberico pork fat and a bit of meat. It’s heavily used in traditional cooking and is the star at barbecues.