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.
Maldonado raises 100% pure iberian pigs in the acorn rich Dehesa forest of Extremadura in southern Spain. They have won the prestigious 2010 Espiga awards and 3 stars in 2010 Great Taste Awards.
We deliver our Iberian Pork Presa to individuals and chefs based in the UK.