Unlike meat from modern breeds, Ibérico pork is lined with delicate fat veins (marbling) – similar to Wagyu beef. This marbling makes the meat succulent and gives it an intense flavour. Its deep red colour is similarly reminiscent of beef. Free-range pigs with a bellota grade are fed a diet consisting of 30–40 % acorns. They forage for these nuts among grass and herbs in the vast cork and holm oak forests of the Spanish dehesas. The acorns give the meat its characteristic nutty flavour.
The solomillo is located underneath the ham on both sides of the spine. In the English-speaking world, it is called the tenderloin or sirloin. It is a small, tender, elongated muscle with little fat. Because it is rarely used, its fibres are delicate; the cut is perfect for sautéing. On the barbecue, it becomes deliciously tender and flavoursome. We recommend to prepare it as a whole – the full quality of the product unfolds best when cooked rare or medium rare.