Ibérico Pork End Loin (Pluma Iberica) (1.3 LB avg)

🍷 Wine Pairings:

Red Wines:

Spanish Rioja Reserva or Gran Reserva: Deep tannins and dark fruit notes complement the rich, marbled flavor of Lágrima Ibérica.

Ribera del Duero: A bold, full-bodied red with black fruit flavors that enhance the pork’s savory, nutty notes.

Garnacha (Grenache): A fruity, slightly spicy red that balances the buttery richness of the pork.

White Wines:

Albariño: A crisp, slightly citrusy white wine that provides a refreshing contrast to the rich pork.

Oaked Chardonnay: A creamy, slightly buttery texture that complements the pork’s tender, marbled texture.

Sparkling Wine:

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

🧀 Cheese Pairings:

Aged Manchego: Nutty, slightly sharp flavor that balances the savory richness of the pork.

Idiazabal (Smoked Sheep’s Cheese): A subtle smoky note that enhances the pork’s umami profile.

Garrotxa (Catalan Goat Cheese): A slightly tangy, creamy cheese that provides a delightful contrast.

🍴 Condiment Pairings:

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

Smoked Paprika Aioli: A touch of smoky heat without overpowering the natural flavors.

Fig Jam or Quince Paste: A sweet, fruity note that perfectly balances the savory, nutty pork.

Truffle Butter: A luxurious, earthy enhancement for the buttery texture of Lágrima Ibérica.

🍽️ Side Dish Pairings:

Wild Mushroom Risotto: An umami-rich side that complements the pork’s savory profile.

Garlic Mashed Potatoes: Creamy, buttery texture that perfectly balances the tender pork.

Grilled Asparagus or Roasted Root Vegetables: Earthy flavors that enhance the pork without overwhelming it.

Honey-Glazed Carrots: A touch of sweetness that contrasts with the pork’s nutty richness.

Charred Sweet Corn: Smoky, slightly sweet corn that pairs beautifully with the pork’s rich flavor.

🌿 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 provides a silky, luxurious texture. Wine Pairings:

Red Wine:

Spanish Tempranillo (Rioja or Ribera del Duero): Bold tannins and dark fruit notes balance the rich, nutty flavors of the Pluma Ibérica.

Garnacha (Grenache): Its fruity, slightly spicy profile pairs beautifully with the savory, succulent meat.

White Wine:

Oaked Chardonnay: The creamy texture and subtle vanilla notes enhance the richness of the pork.

Albariño: A crisp, slightly citrusy Spanish white that contrasts nicely with the savory, marbled meat.

Sparkling Wine:

Cava Brut: A Spanish sparkling wine that provides a refreshing, palate-cleansing effect with each bite.

🧀 Cheese Pairings:

Aged Manchego: The nutty, slightly sharp flavor complements the pork’s richness.

Idiazabal (Smoked Sheep’s Cheese): Adds a subtle smoky note that enhances the savory character of the meat.

🍴 Condiment Pairings:

Herb Chimichurri: A fresh, zesty blend of herbs, garlic, and olive oil provides a vibrant contrast.

Smoked Paprika Aioli: Adds a touch of smoky heat without overpowering the natural flavors.

Fig Jam or Quince Paste: A sweet, fruity note that perfectly balances the savory pork.

🍽️ Side Dish Pairings:

Roasted Garlic Mashed Potatoes: Creamy, buttery, and perfectly balanced with the savory pork.

Grilled Asparagus or Roasted Seasonal Vegetables: The earthy flavors enhance the pork without overwhelming it.

Wild Mushroom Risotto: The umami notes from the mushrooms pair beautifully with the rich, nutty pork.

Honey-Glazed Carrots: A touch of sweetness that contrasts with the pork’s savory profile.

🌿 Finishing Touches:

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

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

Drizzle of Olive Oil or Aged Balsamic Vinegar: Provides a silky finish that elevates the dish.

1.3LB average per pack, but can vary 0.3LBS up or down!

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

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.

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!