Did you know that absolutely everything can be used from the pig? In Enrique Tomás, as Jamón experts, we have been familiar with the Iberian pig for many years, we know which are its best parts and how to treat them to give us the best results. Buying Iberian meats through our online store is very simple, they will arrive at home boneless and frozen, buy them quickly and safely and you will only have to enjoy cooking and tasting them.
The first thing you should know is that, if the meat comes from the Iberian pig, any of the parts will be extremely juicy and tender, as well as tasty. The genetic capacity of the Iberian pig to infiltrate fat into the muscle is reflected in the appearance, texture and flavor of all its meats.
What kind of Iberian meat can we find in Enrique Tomás? The best parts of the Iberian pig are the ribs, the bacon, the loin, the sirloin, the “presa” (upper shoulder), the legs - from which hams are made - and the “pluma” (feather) (lower part of the shoulder), but we are going to focus on those parts that are most outstanding and sought after by consumers to prepare a delicious recipe at home.
We highlight the sirloin as one of the most appreciated, leanest and most tender pieces of Iberian pork. We would choose the Iberian sirloin for its flavor, tenderness and simplicity in handling. It is a tender and elongated muscle found in the upper rear part of the pig. It is very easy to cut into steaks, cut in half or, simply, it can be cooked whole. As methods of preparation, sirloin accepts practically every way we can imagine: grilled, barbecued, baked or stewed. Like the “Presa Ibérica”, nowadays in many restaurants it is presented raw or marinated: as carpaccio or as "steak tartar".
One of the most characteristic meats of the pig given its quality to elaborate such delicious cured meats as the Iberian acorn-fed pork loin or the “morcón”. It is located next to the shoulder, in the upper and front part of the loin. It has a significant amount of infiltrated fat, which makes it a delicacy for meat lovers due to its particularly juicy flavor. It is rounded and it is recommended to cut it in fillets. Ideally, it should be grilled or broiled, marinated or natural with spices to taste. The simpler the better, the better to appreciate the nuances of the meat. Nowadays there are many restaurants that offer the Iberian prey in carpaccio, in very thin cuts, to offer us directly its flavor and unctuousness.
The secreto is one of the most gourmet meats of the Iberian pig. It is a very juicy meat due to its marbling, one of the parts with the highest proportion of infiltrated fat because it comes from an area close to the animal's shoulders, in what we could call "the armpit". That is why its texture is extremely mellow and tender. Unlike the prey, it is a very flat and thin part, so it is recommended not to cut it before cooking. It is ideal for grilling or grilling, since with the heat it will lose part of the infiltrated fat, remaining exactly to the cook's taste.
The feather “pluma” is just before the loin and it is also an area of the pig with a lot of flavor. Two “feathers” of between eighty and one hundred grams each are obtained from each pig. The ideal preparation for the Iberian feather is grilled, roasting it well on the outside and leaving it very tender on the inside. It is perfect for an informal dinner accompanied by some seasonal mushrooms, some gourmet pâté or foie gras and a good red wine.
