Ibérico Flank Steak
Also known as "tira de manto," it's like a thin pork belly, but leaner and with a satisfying chew.
THE IBÉRICO TRIFECTA
- Sustainable – Family-owned farms. Humanely raised. Crate-free. Slow-growth breed that lives twice as long as the industrial standard.
- Flavorful – Umami. Nutty. Juicy. Tender.
- Nutritious – No antibiotics. No hormones. Non-GMO. High in Omega-9s and oleic acid (the same healthy fat in olive oil).
*Please note that Iberico Pork is hand-butchered and whole muscle cuts may vary in weight depending on the natural sizes of pigs.
WHAT ARE REAL CUSTOMERS SAYING
WHAT MAKES IBÉRICO PORK SO SPECIAL?
Those who have savored Ibérico all agree on one thing…
They couldn’t believe they were eating pork when they first tried it.
The natural umami, tenderness and superior marbling often leaves unsuspecting diners wondering if they were really eating pork, or a fine Wagyu steak.
As a country club manager I get to eat a lot of good food. This was the tastiest meat I've had in several years. Just S&P and Olive Oil.
Kiss it on the grill maybe 2:30 a side, unforgettable
Great on the grill. So tasty
Not happy- it was .57 of a pound. You should send a steak that can at least feed two people.
This last order from Campo grande was not nearly as good as my previous order. Every cut had an enormous amount of fat and the flank steak was the worst. I am sending pictures. Very disappointed. There was hardly any meat to eat on the flank steak.
