Cabrecero Iberico de Bellota

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Cabrecero Iberico de Bellota

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Features: The collar muscle is used by the iberico pig to move its neck and head. Otherwise known as the Coppa, it best used for grilling or roasting applications rather than curing. Coppa is highly appreciated because of its juiciness; the blend between meat and fat is very pleasant on the palate. A great way to utilize a unique cut for the center of the plate.  

Breed: Iberico de bellota

Origin: La Alberica, Salamanca, Spain

Flavor Profile: The Ibérico pig has the exclusive ability to store large fat deposits, which infiltrate the muscle mass liberally marbling the meat in appearance and giving it an incomparable tenderness and texture. This genetic trait paired with the unique rearing and feeding of the pig on an entirely natural diet purely of its surroundings in the Dehesa is the secret to its fine flavor.

Spec: Bellota: the most fortunate Ibérico pigs are those born in early spring, summertime, and autumn. They benefit from the Montanera, the peak of the fattening season from November to March of the following year when they feast on the fallen acorns of the Evergreens, Cork, Holm oaks. It is at this time that the ibérico has the chance to become the famous ibérico de bellota.

Season: Harvested in Spring, available year-round

Purchasing Options: Sold by the pound, flash frozen

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