Muscle used by pigs for chewing, obtained by deboning the pig's head. Iberico uses it a lot, for chewing, especially grazing and eating acorns. It’s lean and lusciously fatty, and a flavorful cut that should be cooked low and slow.
Ideal for braise, roast or confit. Not to grill because collagen gelatinizes giving much better result while it is cooked low and slow.
Acorn-fed pure Iberico
Pork meat from purebred Iberico pigs raised in Texas, in free-range family farms with a diet based on natural pastures and organic feed. The last growing period, pigs are released in live oak forests to be finished in acorns, which give to the meat healthy properties and a special nutty flavor.