5th generation jamoneros, perfecting the process from source to plate

  • Ibérico Pork Belly (Panceta Ibérica) (3.1LB avg) - Nordic Catch
  • Ibérico Pork Belly (Panceta Ibérica) (3.1LB avg) - Nordic Catch
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Montaraz

Ibérico Pork Belly (Panceta Ibérica) (3.5LB avg)

Ibérico Pork Belly (Panceta Ibérica) (3.5LB avg)

$85.00
$85.00
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  • Over 130 years of expertise in raising the best Iberico on the planet
  • Pasture raised in The Dehesa of Extremadura, Spain
  • 100% natural, additives free, high in oleic acid

What Is Panceta Ibérica?

Panceta Ibérica is the pork belly from Ibérico pigs, prized for its balance of meat and fat.

Compared to standard pork belly, it offers:

  • finer, more even marbling
  • richer, more complex flavor
  • more tender, silky texture
  • cleaner finish

It’s widely used in Spanish cooking and performs across a range of preparations.

Why Ibérico Pork Belly?

Ibérico pork is known for its unique genetics and traditional raising methods.

In the belly cut, that translates to:

  • high-quality fat that renders beautifully
  • deeper, more developed flavor
  • a more refined texture
  • exceptional cooking performance

This is pork belly at a higher level—closer to a premium ingredient than a commodity cut.

Montaraz Quality

Montaraz is a true source-to-plate producer, with over five generations of experience raising Ibérico pigs in Spain.

Unlike many brands that source from multiple farms, Montaraz controls the full process—from raising the animals to final production. This ensures:

  • consistent marbling and quality
  • full traceability
  • traditional methods preserved over generations
  • a more reliable, premium product

This level of control is rare and sets Montaraz apart.

Flavor & Texture

Ibérico panceta delivers a rich but balanced experience.

Expect:

  • deep, savory flavor with subtle nuttiness
  • tender meat layered with silky fat
  • crisp exterior when seared
  • smooth, clean finish

The fat renders beautifully without feeling heavy.

How to Cook

Panceta Ibérica is highly versatile.

Slow Roasted (Recommended)

  • Roast low and slow until tender
  • Finish at high heat to crisp the exterior

Pan-Seared

  • Slice and sear until golden and crisp

Braised

  • Cook slowly for a soft, melt-in-your-mouth texture

Grilled

  • Slice thick and grill for a crisp exterior and tender center

Ideal For

  • roasted pork belly dishes
  • tapas and small plates
  • braised preparations
  • crispy pork belly
  • elevated comfort dishes

A Natural Fit with Nordic Catch

While Nordic Catch is known for premium seafood, select meats like Ibérico pork are chosen to complement the lineup.

Pairs well with:

  • seafood-forward meals
  • vegetables and simple sides
  • surf & turf combinations

Product Details

Product: Ibérico Pork Belly (Panceta Ibérica)
Brand: Montaraz
Origin: Spain
Cut: Pork belly
Condition: Frozen
Packaging: Vacuum sealed

Why Buy from Nordic Catch

Nordic Catch focuses on sourcing exceptional ingredients across seafood and premium meats.

We prioritize:

  • quality and consistency
  • proper handling
  • products that perform at a high level

Perfect Pairings

🍷 Wine Pairings:

Red Wines:

Spanish Rioja Reserva or Gran Reserva: The bold tannins and dark fruit notes balance the rich, fatty flavor of Panceta Ibérica.

Ribera del Duero: A full-bodied red with blackberry, cherry, and subtle oak notes that enhance the pork’s savory, nutty profile.

Garnacha (Grenache): A fruity, slightly spicy red that complements the sweet, nutty undertones of the pork belly.

White Wines:

Oaked Chardonnay: A creamy, slightly buttery texture that contrasts with the pork’s richness.

Albariño: A crisp, slightly citrusy Spanish white that provides a refreshing contrast to the fatty, savory pork.

Sparkling Wine:

Cava Brut: A crisp, refreshing sparkling wine that cleanses the palate between bites, balancing the richness of the pork.

🧀 Cheese Pairings:

Aged Manchego: A nutty, slightly sharp flavor that balances the buttery richness of Panceta Ibérica.

Idiazabal (Smoked Sheep’s Cheese): A smoky note that complements the caramelized, crispy edges of the pork belly.

Cabrales (Spanish Blue Cheese): A bold, tangy contrast to the savory, fatty pork.

🍴 Condiment Pairings:

Smoky Paprika Aioli: A touch of smoky heat that highlights the caramelized exterior of the pork.

Fig Jam or Quince Paste: A sweet, fruity contrast to the pork’s savory, nutty flavor.

Truffle Honey: A luxurious, earthy sweetness that pairs beautifully with the pork’s rich, buttery texture.

Herb Chimichurri: A fresh, zesty blend of herbs, garlic, and olive oil that cuts through the richness of the pork.

🍽️ Side Dish Pairings:

Crispy Roasted Potatoes: Golden, crispy potatoes that soak up the savory, rendered fat from the pork.

Wild Mushroom Risotto: An umami-rich, creamy side that complements the pork’s nutty, buttery flavor.

Grilled Asparagus or Roasted Root Vegetables: Earthy flavors that balance the pork’s savory profile.

Garlic Mashed Potatoes: Creamy, buttery texture that perfectly complements the rich pork belly.

Charred Sweet Corn: Smoky, slightly sweet corn pairs beautifully with the pork’s savory, crispy exterior.

🌿 Finishing Touches:

Fleur de Sel or Maldon Sea Salt: A light sprinkle enhances the pork’s natural flavors.

Fresh Herbs (Rosemary, Thyme, Sage): Add an aromatic, sophisticated touch.

Aged Balsamic Vinegar: A sweet, tangy drizzle for a refined finish.

Premium Olive Oil: A final drizzle for a silky, luxurious texture.

Portion per pack

3.5LB average per pack, but can vary about half a pound up or down!

All cuts are unique and cut by hand. We price our products by the average weight of all packs combined.

Source

Product of Extremadura - Spain
Iberico pigs raised in The Dehesa, a place of enormous ecological value and a model of coexistence between man and land, the dehesa is a natural ecosystem of oaks and cork oaks unparalleled in the world. A landscape that only free-range Iberian pigs enjoy every day.

Preparation tips

Each cut of Montaraz Ibérico meat will have some excess fat, this is where much of the rich flavor is held and commonly left on Iberico pork. You should cook on high heat, with the fat side down to render the fat and give you a crispy, juicy bite.

If you find that there is too much fat, you can trim it down and use the fat as cooking oil, your base to a sauce, or infuse it with herbs and use as a finishing oil.

Ibérico fat is high in healthy monounsaturated fats, similar to olive oil!

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