The meat of the Ibérico pig is unique in character and taste. It also has a beautiful fat marbling, which keeps the meat nice and tender and juicy. The meat can be prepared in different ways. In the pan, it caramelizes and it is also very good to prepare on the barbecue or the grill. The cutting of an Ibérico pig is done in a different way than usual. The most common are: secreto (plate meat), solomillo (pork tenderloin), lomo (fillet), aguja (pork neck), presa (neck cap), and pluma (loin cap).
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