Cesar Nieto

Spanish Iberico Pork Tomahawk Steak

2 pieces Tomahawk steak with bone

The Tomahawk from the Iberico pig is an impressive piece of meat that immediately catches the eye with its long rib bone and characteristic shape. It comes from the back of the Iberico pig and is characterized by its fine marbling and intense, nutty flavor, which is enhanced by the pigs' acorn diet. Thanks to the fat veins, the meat remains particularly juicy and aromatic when grilled or roasted. The Tomahawk is ideal for grilling at high heat to create a crispy crust on the outside, while remaining tender and juicy on the inside.

• The breed: The Iberico 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 has 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 flavor due to the acorn diet, is darker than ordinary pork and heavily 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 traders who dealt with the then still unknown Iberian pig. One of them was Alonso Nieto Manzano. At the age of only 20, the current 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 recognized. In 1997, the two oldest 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