Spanish Iberico Pork whole filet

The Iberian pig originates from the wild boar and the domestic pig and has a history of over 2000 years. They have always been bred under holm oaks and cork oaks, so-called "Dehesas" and live there "semi-wild". Because of their black claws they are often called "Pata Negra".

The designation Iberian pig (Cerdo Iberico) can be used for several breeds. The black pig has the highest fat content, the Colorado pig has the largest muscle content of the Iberian pigs and the Torbiscal is a cross between Spanish and Portuguese breeds and is very robust and reproduces well.

• The breed: The Iberian pig has a history of over 2000 years and is kept semi-wild in "Dehesas" under holm oaks and cork oaks. Because of their black claws they are also called "Pata Negra". There are several breeds: The black pig has the highest fat content, the Colorado pig the largest muscle content, and the robust Torbiscal is a Spanish-Portuguese cross.
• Habitat: The pigs live in Mediterranean forests with oaks, chestnuts and carob trees. Holm oaks and cork oaks are particularly important, as their acorns serve as food for the pigs.
• Feeding: In spring and summer the pigs eat grasses, in autumn and winter acorns. They are additionally fattened with cereals and slaughtered from a minimum weight of 155 kg.
• Quality and taste: The meat has an intense, nutty taste due to the acorn feeding, is darker than ordinary pork and strongly marbled, similar to Wagyu beef

About the manufacturer:

The beginnings can be traced back to 1943. At that time there were only a handful of tradesmen who dealt with the then still unknown Iberian pig. One of them was Alonso Nieto Manzano. At the age of only 20, the present namesake of the company "Cesar Nieto Martin" had to take over the company in 1967 and quickly became the most important driving force for the years to come.
Together with other companies, Cesar Nieto built his own slaughterhouse in 1985 and was one of the founding fathers of the "Guijuelo" designation of origin in 1986, which is now internationally known and recognised. In 1997, the two eldest sons César Nieto and Jorge Nieto joined the company and became production and sales managers.

Packaging: Vacuum-packed

Storage conditions: Store at room temperature in a cool, dry place

Producer:
Cesar Nieto Group S.L.
Polígono Agroalimentario,
C. Sierra Ventosa, 66M,
37770, Salamanca - Spain