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Ibérico Loin Roast

Sourced from the upper back along the spine, this boneless roast is lean, tender, and marbled just enough to stay juicy as it cooks. Similar to a beef sirloin roast, it’s delicious when brined or spice-rubbed and slow-cooked over indirect heat.

Our 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.

 

Ingredients: Free-range Ibérico Pork Loin Roast.


Note: This product is hand-butchered to preserve quality. Final weight may vary slightly due to the natural variation of each cut.

Regular price $29.00
Want it shipped by Apr 29? Order by Apr 28 by 6 PM EST

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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.

1 . GENETICS

Ibérico Pork comes from the distinctive Black Iberian Pig – also known as “Pata Negra”. It’s actually the same pork whose hind legs retail for up to $4,500 in the form of Spain’s world famous “Jamón Ibérico”. This rare breed from Spain is bred to contain a higher fat content than many other pigs, giving the meat a distinctive marbling similar to Kobe and Wagyu beef.

2 . LIFESTYLE

For true Ibérico perfection, the pigs have to be raised in the right environment and live a happy life. In fact, Ibérico pigs live twice as long as their counterparts. The pigs roam free and eat the local all-natural cuisine. They feed for at least two seasons to help garner that truly distinct flavor.

3 . DIET

Campo Grande’s Ibérico pigs are fed a diet of nuts and whole grains, which makes for multilayered flavor and incredible marbling.

Customer Reviews

Based on 24 reviews
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100.0
80.8
A
Adam tremain
Worth The Money

Very good flavor in this roast. All I did was season the outside and reverse sear it over charcoal for 25 minutes and it came out flavorful and juicy. They aren't lying when they state it has an Umami flavor. Highly recommended.

R
R.B.

Awesome. Perfect for smoking

g
greg stevens
Spectacular

If you haven't tried Iberico pork yet, you are missing a whole new world of culinary joy. Tender enough to cut with a fork, with a light and delicate nutty tone to its unique flavor. The iberico loin has very little flavor or texture in common with your every day pork. Do yourself a favor and treat your loved ones to next level protein.

We couldn't have said it better ourselves. Thank you for your beautiful words!

S
Steven Rice
Reverse sear Pork Loin with Rosemary Buerre blanc sauce

Best pork Loin I have ever made.

D
Donna Murakami-Kanights
Loin Roast

Absolutely delicious and tender loin roast. Pan seared and finished in the oven to a medium rare. Stayed moist and tender and very flavorful.
Sorry no pics we ate it too fast!

The saying 'The camera eats first' does not apply to Iberico! Haha, if you do have time to take any photos the second time however, we would LOVE to see them!

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