Iberico Tenderloin

Iberico Tenderloin


2 pieces(approx. 1.8 LB)

Long and cylindrical muscle located in the sub lumbar region of the pig, above the kidneys. It is a lean piece of meat with little infiltrated fat and a very tender texture. Its Iberico flavor and aroma are very characteristic.

Cooking tips: Ideal for roast, grill, wok, or sous vide.


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.