Pork FAQ'sUpdated 2 months ago
Iberico Pork FAQ
1. What makes Iberico pork special?
Iberico pork comes from Iberian pigs, a heritage breed originally from Spain. It is known for its rich marbling, deep red color, and bold, savory flavor. Many people refer to it as the “Wagyu of pork.”
2. How are your Iberico pigs raised?
Our pigs live on open pasture where they can root, forage, and roam naturally. This active lifestyle supports strong muscle development and natural marbling.
3. What do your Iberico pigs eat?
They graze on grass and herbs, and may forage acorns when in season. We also provide a locally sourced, non-GMO supplemental feed. Their diet contributes to the meat’s rich, complex flavor.
4. Are your pigs given antibiotics or hormones?
We never use growth hormones. Antibiotics are only used if an animal is sick and requires treatment—never as a routine practice.
5. How does Iberico pork taste compared to regular pork?
Iberico pork has a richer, more complex flavor with noticeably tender, juicy meat. The marbling creates a buttery texture that sets it apart from conventional pork.
6. Is your pork USDA inspected?
Yes. All of our pork is processed in USDA-inspected facilities to ensure safety and quality.
7. What cuts of Iberico pork do you offer?
We offer tenderloin, pork chops, ribs, shoulder roasts, sausages, and specialty cuts depending on availability.
8. How should I cook Iberico pork?
Because of its marbling, Iberico pork stays juicy even at medium doneness. It performs beautifully when grilled, pan-seared, roasted, or cooked low and slow depending on the cut.
9. Can I freeze Iberico pork?
Yes. All cuts are vacuum sealed and can be frozen for up to 12 months for best quality.
10. Is Iberico pork healthier than regular pork?
Iberico pork is known for its unique fat profile and rich marbling. We focus on raising pigs naturally and responsibly, prioritizing quality, flavor, and careful handling rather than making nutritional claims.
11. Do you sell Iberico pork in bulk?
Yes. We offer both individual cuts and bulk packs for stocking up, depending on availability.
12. Why is Iberico pork more expensive?
Iberico pigs grow more slowly, require more space, and thrive on higher-quality feed. Small-scale farming and careful handling add to the overall cost—and the final quality.
13. Do you make sausages from Iberico pork?
Yes. We make artisanal sausages such as jalapeño cheddar, smoked varieties, and seasonal specials, all without fillers.
14. How do I store fresh Iberico pork?
Keep pork refrigerated at 40°F or below and use within 3 to 5 days. For longer storage, freeze immediately.
15. Is Iberico pork suitable for special diets?
Many customers choose Iberico pork for its quality and flavor. Dietary needs vary, so we recommend enjoying it in a way that aligns with your personal preferences and nutrition goals.