{"id":2423,"date":"2021-06-16T17:58:26","date_gmt":"2021-06-16T15:58:26","guid":{"rendered":"https:\/\/www.blog.ibericomio.es\/iberian-meat-the-best-for-your-barbeque\/"},"modified":"2024-10-21T11:19:53","modified_gmt":"2024-10-21T09:19:53","slug":"iberian-meat-the-best-for-your-barbeque","status":"publish","type":"post","link":"https:\/\/www.ibericomio.es\/blog\/en\/iberian-meat-the-best-for-your-barbeque\/","title":{"rendered":"Iberian meat: the best for your barbeque"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">It is no secret that <strong>Iberian pork<\/strong> has a frankly different flavor from the common or <em>duroc<\/em> pork.\nThat is why it is becoming more and more common for barbecues, restaurants and even homemade stews to opt for <strong>Iberian meat<\/strong>.\nIt started to become popular a few years ago and it is perfectly clear that consumers have it clear when we go to bars and restaurants: <strong>Iberian<\/strong> meat is our favorite meat.  <\/p>\n\n<p class=\"wp-block-paragraph\">\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Types_of_Iberian_Meat_free-range_or_acorn-fed\"><\/span>Types of Iberian Meat: free-range or acorn-fed?<span class=\"ez-toc-section-end\"><\/span><\/h2><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_84 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Enlaces al contenido<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/iberian-meat-the-best-for-your-barbeque\/#Types_of_Iberian_Meat_free-range_or_acorn-fed\" >Types of Iberian Meat: free-range or acorn-fed?<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/iberian-meat-the-best-for-your-barbeque\/#Iberian_free-range_meat\" >Iberian free-range meat<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/iberian-meat-the-best-for-your-barbeque\/#100_Iberian_acorn-fed_acorn-fed_meat\" >100% Iberian acorn-fed acorn-fed meat<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/iberian-meat-the-best-for-your-barbeque\/#Iberian_ham_quartering\" >Iberian ham quartering<\/a><\/li><\/ul><\/nav><\/div>\n\n\n<p class=\"wp-block-paragraph\">Before starting with the usual pork quartering, let&#8217;s talk about the types of <strong>Iberian pork <\/strong>that can be found on the market today.\nAnd it is that although with the <strong>hams and shoulders<\/strong> there exists a labeling very simple to understand thanks to the <a href=\"https:\/\/www.ibericomio.es\/blog\/en\/what-are-the-labels-or-seals-on-iberian-ham\/\">flanges of colors<\/a>, with the meat it does not happen exactly the same thing.\nGoing to the point, the <strong>Iberian meat<\/strong> can be classified in two main categories: meat of 100% <strong>Iberian<\/strong> breed <strong>and of acorn<\/strong>; and Iberian to 50%, that usually comes from animals raised in field.\nTo facilitate your purchase, in our web you will be able to find the icon of the equivalent bridle in each<strong> pack of Iberian meat<\/strong>.   <\/p>\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Iberian_free-range_meat\"><\/span>Iberian free-range meat<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p class=\"wp-block-paragraph\">The cheapest and most common option is the <strong>Iberian<\/strong> <strong>cebo de campo<\/strong> <strong>meat<\/strong>.\nIt may not be 100% Iberian, but it is still Iberian, with what this means for the unique flavor that this breed has in its meat.\nIt has nothing to do with white pork, and anyone who has tried it knows this.\nIn addition to being a cheaper meat than acorn-fed Iberian, it has an additional advantage over acorn-fed Iberian: it is always fresh because the 50% Iberian pigs are slaughtered throughout the year.     <\/p>\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"100_Iberian_acorn-fed_acorn-fed_meat\"><\/span>100% Iberian acorn-fed acorn-fed meat  <span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n<p class=\"wp-block-paragraph\"><strong> <strong>100%<\/strong><\/strong> <strong>Iberian <\/strong> <strong>pork<\/strong> needs practically no introduction.\nThis meat is, without a doubt, the best way to pamper your palate.\nAlthough it&#8217;s a bit pricey, we have to say that it&#8217;s worth the extra investment, especially if, like us, you&#8217;re an Iberico nut.  <\/p>\n\n<p class=\"wp-block-paragraph\">If we had to put a downside, it would be that <strong>100% acorn-fed Iberian<\/strong> pigs are only slaughtered during the &#8220;montanera&#8221; season.\nAs the &#8220;montanera&#8221; season only lasts from December to March, in order to enjoy it throughout the year, it is necessary to freeze it, which is the usual format for the sale of this meat.\nOn our website you can find packs of 100% Iberian meat so that you can enjoy this incredible delicacy without having to leave home.  <\/p>\n\n<figure class=\"wp-block-gallery columns-1 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"509\" src=\"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2021\/06\/despiece_carne_cerdo_iberico.jpg\" alt=\"Iberian pork quartering for meat\" data-id=\"294\" data-full-url=\"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2021\/06\/despiece_carne_cerdo_iberico.jpg\" data-link=\"https:\/\/www.ibericomio.es\/blog\/carne-iberica-lo-mejor-para-tu-barbacoa\/despiece_carne_cerdo_iberico\/\" class=\"wp-image-294\" srcset=\"https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2021\/06\/despiece_carne_cerdo_iberico.jpg 1000w, https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2021\/06\/despiece_carne_cerdo_iberico-300x153.jpg 300w, https:\/\/www.ibericomio.es\/blog\/wp-content\/uploads\/2021\/06\/despiece_carne_cerdo_iberico-768x391.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"blocks-gallery-item__caption\">Iberian pork quartering for meat<\/figcaption><\/figure><\/li><\/ul><\/figure>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Iberian_ham_quartering\"><\/span>Iberian ham quartering<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n<p class=\"wp-block-paragraph\">Having clarified the nuance with the types of <strong>Iberian meat<\/strong>, let&#8217;s go to the heart of the matter.\nAs has always been said, nothing is wasted from pork.\nEven the ham bone is used to add flavor to the stew.\nAnd it is true that, whether in sausage, stewed or grilled,<strong> Iberian pork<\/strong> never disappoints.     <\/p>\n\n<p class=\"wp-block-paragraph\">What you need to know is that each area has its use, so here we tell you the main parts of the pork quartering with all the details you need to know before choosing.\nIn Ibericomio you can find all the cuts of fresh Iberian <a href=\"https:\/\/ibericomio.es\/carne-iberica-23\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>fresh Iberian meat<\/strong><\/a> that best suits what you want to cook. <\/p>\n\n<p class=\"wp-block-paragraph\">You already know that the main thing in a good barbecue of Iberian meat is that the pieces have a good amount of fat, so that they are well juicy.\nIn this, the <strong>Iberian meat<\/strong> gives excellent results because this race is characterized by distributing its fat very well inside the meat, divided in fine veins that make its meat an exquisite delicacy. <\/p>\n\n<p class=\"wp-block-paragraph\">In ibericomio we have a section where you can buy the best iberian meat online. <a href=\"https:\/\/ibericomio.es\/carne-iberica-23\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Iberian meat online<\/strong><\/a>You will only have to take care of having the grill ready when you get home!<\/p>\n\n<p class=\"wp-block-paragraph\">On the other hand, if you are enthusiastic about stews, the ideal pieces will be leaner but much more tender.\nFinally, with roasts we find spectacular pieces such as the <strong>Iberian sirloin<\/strong>, a lean piece par excellence that gives very good results in the oven. <\/p>\n\n<p class=\"wp-block-paragraph\">If you want to see our video about some parts of the Iberian quartering in our gastronomy, you can not miss this video.\nDiscover with Marta Recio, from <a href=\"https:\/\/sierrademonfrague.com\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">Sierra de Monfrag\u00fce<\/a> the characteristics of the feather, the lizard, the fan, the rib, the prey, the sirloin and the Iberian secret. <\/p>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\"> \n<iframe loading=\"lazy\" title=\"Despiece ib\u00e9rico: carne ib\u00e9rica para una barbacoa incre\u00edble\" width=\"1140\" height=\"641\" src=\"https:\/\/www.youtube.com\/embed\/h4fOjjHb_dY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n <\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>It is no secret that Iberian pork has a frankly different flavor from the common or duroc pork. That is why it is becoming more and more common for barbecues, restaurants and even homemade stews to opt for Iberian meat. It started to become popular a few years ago and it is perfectly clear that [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":825,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[96],"tags":[],"class_list":["post-2423","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-iberian"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Iberian meat: the best for your barbeque - Ibericomio - Consejos para comprar el mejor jam\u00f3n ib\u00e9rico<\/title>\n<meta name=\"description\" content=\"If you are crazy about barbecues, you will love the Iberian meat grills. Secreto, abanico, presa? Find out all about these pieces!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ibericomio.es\/blog\/en\/iberian-meat-the-best-for-your-barbeque\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Iberian meat: the best for your barbeque - Ibericomio - Consejos para comprar el mejor jam\u00f3n ib\u00e9rico\" \/>\n<meta property=\"og:description\" content=\"If you are crazy about barbecues, you will love the Iberian meat grills. Secreto, abanico, presa? 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