cabecero close up

Cabecero is the top loin of the Ibérico pig cured 90 days and produced with paprika. The smoky paprika balances the intense flavor of the pork. The only cut of its kind in the U.S., Cabecero is pink to deep pink with visible fat. Tender and flavorful, it melts in your mouth. 6/1.54#, presliced (preorder)

Bellota (acorn) means the pigs have been on the plains eating acorns for the last 3 or 4 months of their lives and when they reach the desired weight for slaughter have not eaten any other grains.  The meat and fat are analyzed after slaughter and the percent of oleic acid and their high quality is determined here as a control.

Our producer in El Valle de Los Pedroches in Córdoba has 400,000 hectares of Holm oak forest. These oak trees produce acorns considered to be the sweetest in Spain. It is here they allow their 100% purebred Ibérico pigs to roam freely. During autumn and winter, the pigs feed on acorns, which contributes to the meat’s juicy flavor and marbled appearance. The meat is dried and cured for 90 days to develop its unparalleled flavor.

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