About Iberico Pork

The black pig was introduced to the Iberian Peninsula at the dawn of the animal domestication era, probably by the Phoenicians who interbred Middle Eastern strains with local wild boars. In contradiction to most commercial pig farms, these pigs are bred in the wild and contribute to the local ecosystem. They roam around the lavish hills of the peninsula, eating acorns and fertilizing the land. The result is a well‑constructed, incredibly marbled, nutty‑flavored meat that shatters anything you think you knew about pork. Like a dedicated meat fan, I first approached the meat with nothing but salt and pepper. I now know that we want to lightly brush the meat with a bit of olive oil — just a binding material for the spices. This meat is so special, I shouldn’t even talk about it and keep whatever I can find for myself. You may have heard about Jamon Iberico. It’s the most revered ham in the world — the standard by which other sausages and hams try to imitate. This is the real deal. Ham produced in the same process since the Roman Empire ruled the area. Nothing like it. Melts‑in‑your‑mouth, unforgettable experience. You can find a few slices of that ham in duty‑free shops around the world, or spoil yourself with an Iberian vacation to explore the pig’s roots. Luckily for me, I saw that the beloved AH in the Netherlands imports a few cuts, and I guess they aren’t alone. Any cut they offer is superior to the usual product. There’s no doubt that this is one of the reasons I love living in the Netherlands so much. I’m not deterred by local pork — on the contrary, I see it as an opportunity to find ways to elevate its taste, and now I have some reference. Another feature (not a bug): I filter and collect the remaining fat into a jar. Keep it in the freezer forever, and use the fat when I make rice or bake potatoes. It’s something else. So if you see a recipe here involving pork, and you can get your hands on a piece of Iberico pork, don’t think twice. In fact, let’s do the opposite — get an Iberico cut, and you’ll probably find a recipe for it here.