Cesar Nieto

Spanish Iberico Pork Loin Steak

2 pieces of boneless pork chop.

The pork chop from the Iberico pig is a tender and juicy piece of meat that comes from the back of the pig, more precisely from the loin. It is known for its fine marbling and its intense, nutty flavor, which is further enhanced by the acorn feeding of the Iberico pig. The pork chop is perfect for grilling or roasting and remains particularly juicy and aromatic thanks to the fat content. The tender texture of the meat and the balanced fat distribution make it a real delicacy.

• 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 feeding, 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 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