Secreto: 1 x (14–21 oz) – The best-kept “secret” cut, according to Spanish butchers.
4-Rib Rack: 1 x (24–33 oz) – Prime rib… but make it Ibérico.
Ibérico Denver ‘Presa’ Steak: 1 x (20–24 oz) – Called “Presa” in Spanish, this 2-inch thick cut from the shoulder/collar area has off-the-charts marbling — equivalent to its beef counterpart, the Denver steak.
Skirt Steak: 1 x (15–18 oz) – Marinate and grill quickly, then cut into strips. Enjoy on a sandwich, in a stir-fry, or make some epic “Carne Asada.”
Flank Steak: 1 x (14–24 oz) – “Tira de Manto.” Thin pork belly but leaner, with a satisfying chew.
Coppa: 1 x (31–42 oz) – “Mogote.” A thick, round “money” cut from the upper collar — perfect for rubbing, glazing, and smoking.
Loin Roast: 1 x (17–24 oz) – Abundant marbling keeps this boneless cut juicy for days. Marinate, grill, carve, repeat.
St. Louis Ribs: 1 x (28–35 oz) – Quintessential American cut begging for a spicy rub and an ice-cold beer.

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 found in olive oil.

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