Premium Spanish Iberico pork, prized for rich marbling, deep flavor, and exceptional tenderness.

  • A vacuum-sealed pack of raw Iberico pork belly meat with fat layers, placed on a black card over a Spanish flag and a light icy background. The card shows the brand name Nordic Catch.
  • A rectangular cut of raw Iberico pork belly, likely a pork belly or similar fatty cut, displayed on a white marble surface with the Nordic Catch logo printed below.
  • A roasted piece of Iberico pork belly in an oval terracotta dish, with hands using a knife and fork to cut into it on a kitchen counter. The dish has the brand name 'NORDIC CATCH' printed on the side.
  • A large cut of cooked Iberico pork belly with crispy skin sits on a wooden cutting board, alongside several strips pan-fried on a black tray. Small bowls of salt, orange sauce, and lemon, plus a bottle of olive oil, are arranged on a light marble surface.
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Loriente

Iberico Pork Belly (Panceta) (2.25lbs avg)

Iberico Pork Belly (Panceta) (2.25lbs avg)

$39.00
$39.00
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  • Sustainably raised in Southern Spain
  • High in Omega-9s and oleic acid (the same healthy fat in olive oil)
  • Choose your delivery date at checkout

Full product description

Why This Stands Above the Rest

Iberico pork is known for its rich marbling, tenderness, and deep, savory flavor. This belly cut showcases exactly why Iberico is so prized. The fat renders beautifully as it cooks, keeping the meat juicy while creating a crisp, flavorful exterior when finished over high heat.

Compared to standard pork belly, Iberico Belly has a more refined texture, richer flavor, and a more premium eating experience. It is a versatile cut that can be prepared simply and still feel restaurant-level.

Product Details

Product: Iberico Belly / Panceta
Average Weight: 2.25 lb per pack
Packaging: Vacuum-packed
Product State: Frozen
Cut: Pork belly
Preparation: Raw; must be fully cooked before eating

Flavor & Texture Profile

Iberico Pork Belly is rich, savory, and deeply flavorful with a generous fat-to-meat ratio. The fat is the star of this cut. When cooked slowly, it renders into the meat, creating a tender, juicy texture and a clean, rich finish.

Expect a fuller flavor than conventional pork belly, with a soft, luxurious bite and excellent crisping potential.

Preparation Instructions

For best results, cook Iberico Pork Belly low and slow, then finish with high heat for texture.

  1. Thaw fully in the refrigerator if frozen.
  2. Pat dry before seasoning.
  3. Season generously with salt, pepper, garlic, smoked paprika, rosemary, thyme, or citrus.
  4. Roast, braise, or smoke slowly until tender.
  5. Finish under the broiler, in a hot pan, or on the grill to crisp the outside.
  6. Rest before slicing.

This cut is rich by nature, so simple seasoning works best.

Iberico Belly vs. Standard Pork Belly

Iberico Pork Belly Standard Pork Belly
Flavor Deeper, richer, more savory Mild pork flavor
Texture Tender with luxurious rendered fat Rich but often heavier
Marbling Naturally high marbling Varies by source
Best Cooking Method Roast, braise, smoke, crisp Roast, braise, cure
Eating Experience Premium, restaurant-quality Familiar and everyday


Serving Ideas & Pairings

Iberico Pork Belly works beautifully in both simple and elevated dishes.

Serve it as:

  • Crispy pork belly cubes with flaky salt
  • Slow-roasted pork belly with roasted vegetables
  • Braised pork belly over rice or noodles
  • Smoked pork belly slices
  • Thick-cut bacon-style strips
  • Tapas-style bites with aioli or romesco
  • Ramen, rice bowl, sandwich, or pasta topping

Pairs well with bright, acidic flavors like citrus, pickled onions, sherry vinegar, mustard, apples, herbs, and crisp vegetables.

Shipping & Storage

This product is vacuum-packed and may arrive fresh or frozen depending on fulfillment timing and inventory.

Keep refrigerated if using soon, or freeze upon arrival for longer storage. If frozen, thaw slowly in the refrigerator before cooking. Do not thaw at room temperature.

FAQ's about this product

What is Iberico Pork Belly?

Iberico Pork Belly is the belly cut from the Iberico pig. It is known for its rich marbling, tender texture, and deeper flavor compared to standard pork belly.

Is Iberico Belly the same as Panceta?

Yes. Panceta is the Spanish name for pork belly. This product is a raw Iberico belly cut that can be roasted, braised, smoked, sliced, crisped, or cured.

Is this product cooked or cured?

No. This is a raw pork product and must be fully cooked before eating.

How much does each pack weigh?

Each pack averages 2.25 lb, with a typical weight range of 2.05–2.45 lb.

What is the best way to cook Iberico Pork Belly?

Low and slow is the best approach. Roast, braise, or smoke until tender, then finish with high heat to crisp the exterior.

Can I grill Iberico Pork Belly?

Yes. For best results, cook it slowly first, then finish on the grill to add char and crispness. Because of the fat content, avoid cooking directly over high flames for too long.

Can I freeze it?

Yes. Store in the freezer if you are not using it soon, and thaw slowly in the refrigerator before cooking.

View full details

True Ibérico Pork from Spain

FAQ - Spanish Iberico Pork

What is Spanish Iberico pork?

Spanish Iberico pork comes from the Iberico pig, a heritage breed native to Spain and Portugal. It is known for rich marbling, deep flavor, and a more tender, luxurious eating experience than standard pork.

What makes Iberico pork different from regular pork?

Iberico pork has more natural marbling, richer fat, and a deeper savory flavor. Many cuts cook and eat more like steak than conventional pork, especially cuts like Secreto, Pluma, and Presa.

Why is Iberico pork so flavorful?

The flavor comes from the breed, the natural marbling, and the quality of the fat. Iberico pork has a richer, more savory profile than standard pork, with a clean finish and excellent texture when cooked properly.

What are the most popular Iberico pork cuts?

Some of the most popular Iberico pork cuts include Secreto, Pluma, Presa, Solomillo, Costilla, Panceta, Coppa, and Rack. Secreto is one of the best-known cuts because it is richly marbled, quick-cooking, and very flavorful.

What is the best Iberico pork cut to try first?

For a rich, steak-like experience, start with Iberico Secreto. For something meatier and more substantial, try Iberico Presa. For a leaner, tender option, choose Iberico Tenderloin / Solomillo.

How should I cook Iberico pork?

Most Iberico cuts are best cooked simply. For steak-style cuts like Secreto, Pluma, and Presa, use high heat in a grill, cast iron pan, or plancha. For richer cuts like belly or ribs, use slower cooking methods like roasting, smoking, or braising.

Does Iberico pork need a marinade?

Not usually. Iberico pork is naturally flavorful, so simple seasoning is often best. Salt, pepper, garlic, smoked paprika, rosemary, thyme, lemon, and sherry vinegar all pair well.

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