Tocino does not have any meat, however what it does have is pure Ibérico de Bellota fat that is infused with the qualities of the bellota (acorns) that it consumes during the montañera. The oil of the fat is wonderfully flavorful, and lends itself to lardo, suatéing and even homemade sausage. Tocino is located by the side of the backbone.

Also known as the Fatback, this cut weighs 2.83lbs on average.

Known as Pata Negra or Black Hoof, the Ibérico pig, is a descendant of the wild boar that once inhabited the Mediterranean forests. The last free ranging and grazing pigs in Europe, the Ibérico pigs are an integral piece of an ecosystem that exists today solely in the dehesa, the cultivated holm oak and cork forest of western Spain.

During the fattening season or montañera, Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. This entirely natural diet and the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass liberally marbling the meat in appearance, give it the incomparable tenderness, taste, and texture that make Ibérico de Bellota the best pork in its class.

Because of his genetic properties, the Iberico pig stands out for its incredible flavour, texture and tenderness. This is no more apparent then in the Solomillo, the most tender cut of all. It is located in the back part between the hams and the backbone, in the abdominal cavity.

Also known as the Tenderloin, this cut weighs .73lbs on average.

Known as Pata Negra or Black Hoof, the Ibérico pig, is a descendant of the wild boar that once inhabited the Mediterranean forests. The last free ranging and grazing pigs in Europe, the Ibérico pigs are an integral piece of an ecosystem that exists today solely in the dehesa, the cultivated holm oak and cork forest of western Spain.

During the fattening season or montañera, Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. This entirely natural diet and the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass liberally marbling the meat in appearance, give it the incomparable tenderness, taste, and texture that make Ibérico de Bellota the best pork in its class.

This highly grained piece stands out for its wonderful flavour and texture. Secreto O Cruceta could be called a pork skirt steak due to its similar properties to beef skirt steak. This piece is "hidden" between the shoulder, ribs, and fatback, which is how it got its "secret" name. The cut to get this piece must be very accurate in order to keep the exact amount of fat.

Also known as the Shoulder Cut, this cut weighs .83lbs on average.

Known as Pata Negra or Black Hoof, the Ibérico pig, is a descendant of the wild boar that once inhabited the Mediterranean forests. The last free ranging and grazing pigs in Europe, the Ibérico pigs are an integral piece of an ecosystem that exists today solely in the dehesa, the cultivated holm oak and cork forest of western Spain.

During the fattening season or montañera, Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. This entirely natural diet and the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass liberally marbling the meat in appearance, give it the incomparable tenderness, taste, and texture that make Ibérico de Bellota the best pork in its class.

Pancetta is the Spanish name for bacon or pork belly. Simply substituting Spanish Pancetta Ibérica de Bellota in place of traditional bacon will take your recipes up a few notches. It is located in the belly, on the external face of the abdominal cavity.

Also known as the Belly (Rind on), this cut weighs 3.5lbs on average.

Known as Pata Negra or Black Hoof, the Ibérico pig, is a descendant of the wild boar that once inhabited the Mediterranean forests. The last free ranging and grazing pigs in Europe, the Ibérico pigs are an integral piece of an ecosystem that exists today solely in the dehesa, the cultivated holm oak and cork forest of western Spain.

During the fattening season or montañera, Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. This entirely natural diet and the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass liberally marbling the meat in appearance, give it the incomparable tenderness, taste, and texture that make Ibérico de Bellota the best pork in its class.

The Presa is a very tender and well marbled cut from the shoulder that can be prepared quickly over a hot pan. Due to its location, it possesses qualities of both the shoulder and the loin. It is located at the head of the loin, attached at the shoulder.

Also known as the Boneless Shoulder, this cut weighs 1.24lbs on average.

Known as Pata Negra or Black Hoof, the Ibérico pig, is a descendant of the wild boar that once inhabited the Mediterranean forests. The last free ranging and grazing pigs in Europe, the Ibérico pigs are an integral piece of an ecosystem that exists today solely in the dehesa, the cultivated holm oak and cork forest of western Spain.

During the fattening season or montañera, Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. This entirely natural diet and the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass liberally marbling the meat in appearance, give it the incomparable tenderness, taste, and texture that make Ibérico de Bellota the best pork in its class.

This meat stands out for its intense juiciness and flavour. Costillas contain a high bone to meat ratio; the meat is highly marbled and infused with the acorn rich flavour. It is located in the thoracic cavity, there are two costillas per pig. The costillas are the same cut as spareribs here in the US.

Also known as the Spare Ribs, this cut weighs an average of 6.25lbs and is cut with one uniform section, and two tapered end pieces.

Known as Pata Negra or Black Hoof, the Ibérico pig, is a descendant of the wild boar that once inhabited the Mediterranean forests. The last free ranging and grazing pigs in Europe, the Ibérico pigs are an integral piece of an ecosystem that exists today solely in the dehesa, the cultivated holm oak and cork forest of western Spain.

During the fattening season or montañera, Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. This entirely natural diet and the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass liberally marbling the meat in appearance, give it the incomparable tenderness, taste, and texture that make Ibérico de Bellota the best pork in its class.

The Chuletero is composed of the ribs and loin. There for, the chuletero can give the chef a cut of meat that is both rich and tender, with consistent properties over a larger yield. The chuletero is a noble cut in Spain; very juicy and tasteful! It is located along the whole loin from shoulder to hip.

Also known as the Bone-in loin, this cut weighs 11lbs and consists of 1-7 Rib Center Cut Roast, 1-3 Rib Roast, and 1 boneless Loin Roast (with feather bones).

Known as Pata Negra or Black Hoof, the Ibérico pig, is a descendant of the wild boar that once inhabited the Mediterranean forests. The last free ranging and grazing pigs in Europe, the Ibérico pigs are an integral piece of an ecosystem that exists today solely in the dehesa, the cultivated holm oak and cork forest of western Spain.

During the fattening season or montañera, Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. This entirely natural diet and the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass liberally marbling the meat in appearance, give it the incomparable tenderness, taste, and texture that make Ibérico de Bellota the best pork in its class.

The Chuletero is composed of the ribs and loin. There for, the chuletero can give the chef a cut of meat that is both rich and tender, with consistent properties over a larger yield. The chuletero is a noble cut in Spain; very juicy and tasteful! It is located along the whole loin from shoulder to hip.

Also known as the Boneless loin with back ribs, this cut weighs 11lbs and consists of back ribs removed from loin, and boneless loin cut into 3 pieces..

Known as Pata Negra or Black Hoof, the Ibérico pig, is a descendant of the wild boar that once inhabited the Mediterranean forests. The last free ranging and grazing pigs in Europe, the Ibérico pigs are an integral piece of an ecosystem that exists today solely in the dehesa, the cultivated holm oak and cork forest of western Spain.

During the fattening season or montañera, Ibérico pigs feast almost exclusively on fallen acorns (known as bellota) and wild herbs. This entirely natural diet and the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass liberally marbling the meat in appearance, give it the incomparable tenderness, taste, and texture that make Ibérico de Bellota the best pork in its class.