The Iberian dam is one of the most prized cuts in restaurants. It is also known as the "caviar" of the pig. It is in the front of the animal, between the spine and the shoulder. It is a muscle that the animal exercises a lot yet the infiltrated fat makes it very juicy.
The Iberic Pork is a unique species, which offers very specific characteristics, flavor, texture, fat infiltration and again a unique flavor, which can rarely be achieved in pork. We almost always think of the idea of Iberico as sausages or ham, but nothing is further from reality, fresh Iberico pork is par excellence, the definitive product for cooking at all levels, exquisite dishes, simple and complex elaborations, whatever is welcome.
The acorn-fed nature of the Iberian wild pork breed, its free-roaming lifestyle, its singular strengths; including fat infiltration and special genetics, make it the most chef-celebrated and the healthiest for consumption pork breed in the world, constituting one of the icons of Iberian cuisine.
Perfect for delicious simple grills as well as elaborate recipes. Feel free to wander through our recipes, with such a unique product from an endemic animal species raised in a singular Mediterranean ecosystem (the "Dehesa") populated by native vegetation (e.g. the cork and holm oak) and additional native wild animal species (e.g. the Iberian lynx, wolf and eagle).