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Iberico Pata Negra Loin Steaks


The Iberian black pig is characterised by its high marbling content through the muscle and its ability to metabolise the fat resulting in a special tenderness, juiciness and unique flavour to the meat.

These pork loin steaks are perfect for grilling and are unrivalled in their flavour! 

Each steak is cut to 150 grams. 

Not suitable for freezing

Iberico Schnitzel and Savoy Cabbage

Iberico pork in a hazelnut and parmesan crumb, with creamy cabbage and bacon. 

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Renilla farm in Extremadura slowly rear their Iberian black pigs on a diet of acorns from October to March. During this time, these pigs roam freely across extensive land, foraging on 10kg of acorns each a day.

This daily exercise, along with their rich nutty diet leads to incredible marbling and one of the best flavoured meats you can get your hands on.