Iberico Pork Selection

The delicious flavour of Iberico pork is like nothings you’ve ever tasted!

  • Heavy marbling for a uniquely deep, rounded flavour
  • Considered by chefs to be the finest pork in the world
  • Hand cut by our experienced butchers in our Inverurie butchery
  • Code: D3167
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
  • 4 Iberico Pork Fillet Medallions, in pack of 4, 160g pack
  • 1 Iberico Pork French Trimmed Cutlet, 230g
  • 1 Iberico Pork Loin Steak, 160g
  • 2 Iberico Pork Shoulder Steaks, 140g each
 
£38.75

5 stars

"In my long international career as a gourmet chef, I can honestly say I have never tasted pork like this before!"

Matthias Schmitt, Chef

It’s clear from the dark colour and heavy marbling that this is no ordinary pork. With a wonderfully deep, rounded flavour and just a hint of gaminess, Iberico pork is like no other. It’s often referred to as the Wagyu of pork, after the premium beef. This selection allows you to try several different cuts for a truly unique culinary experience.  Gently fry or grill it and serve it simply to make sure that the flavour shines through.

 
 

Cooking Instructions:
 

Fillet Medallions

Remove the meat from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times:

Medium: 2-3 minutes per side, rest for 3 minutes
Well Done: 3-4 minutes per side, rest for 2 minutes

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.

French Trimmed Cutlet

Allow the defrosted meat to come to room temperature before cooking.
Pat dry with kitchen paper.
Preheat a griddle or frying pan to the highest setting and brush the cutlet with oil all over.
Place the cutlet into the pan and cook for 5-5½ minutes per side.
Turning the cutlet only once.
Remove the cutlet from the pan and place on a rack.
Cover loosely with foil and leave to rest for 10 minutes before serving.

Loin Steak

Allow the defrosted meat to come to room temperature before cooking.
Pat dry with kitchen paper.
Preheat a griddle or frying pan to the highest setting and brush the steak with oil all over.
Place the steak into the pan and cook for 4-4½ minutes per side.
Turning the steak only once.
Remove the steak from the pan and place on a rack.
over loosely with foil and leave to rest for 5 minutes before serving.

Shoulder Steak

Allow the defrosted meat to come to room temperature before cooking.
Pat dry with kitchen paper.
Preheat a griddle or frying pan to the highest setting and brush the steak with oil all over.
Place the steak into the pan and cook for 3-3½ minutes per side.
Turning the steak only once.
Remove the steak from the pan and place on a rack.
Cover loosely with foil and leave to rest for 5 minutes before serving.

Nutritional Information
 
(Typical per 100g)


Fillet Medallions

  • Energy: 615kJ / 147kcal
  • Fat: 6.5g, of which Saturates: 3.2g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 22g
  • Salt: 0.13g


French Trimmed Cutlet

  • Energy: 1119kJ / 270kcal
  • Fat: 21.7g, of which Saturates: 8g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.8g
  • Salt: 0.13g


Loin Steak

  • Energy: 1119kJ / 270kcal
  • Fat: 21.7g, of which Saturates: 8g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.6g
  • Salt: 0.13g


Shoulder Steak

  • Energy: 944kJ / 226kcal
  • Fat: 13.5g, of which Saturates: 4.8g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 25.9g
  • Salt: 0.15g

Storage
 

Frozen-icon Frozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours