Iberian Pork: Spain’s Best-Kept Secret
Iberian pork comes from the black Iberian pig, a native breed of Spain and Portugal. The best Iberian pigs roam freely on the oak meadows (dehesa) and are fattened on acorns, grasses and herbs. This gives the meat its fine marbling and a rich, nutty, almost sweet flavour, unlike any other pork. At Grøenk Bistro & Grill in Deia and Fornalutx, we work with Joselito, one of Spain’s most respected Iberian producers, and cook the meat in our charcoal grill oven.
Iberian pork at a glance
Breed: black Iberian pig, native to the Iberian Peninsula
Where they live: the dehesa, open oak meadows of south-west Spain and Portugal
What makes it special: intramuscular marbling and a nutty, sweet flavour
Our producer: Joselito, Guijuelo (Salamanca), since 1868
Where to try it: Grøenk Bistro & Grill Deia and Fornalutx, Mallorca
What makes Iberian pork so special?
The breed. The black Iberian pig has been raised on the Iberian Peninsula for centuries. Unlike most pork breeds, it stores fat within the muscle itself. These fine veins of fat are called marbling.
The dehesa. The dehesa is a unique landscape of open meadows dotted with holm oaks and cork oaks. Here the pigs roam freely, which builds muscle and helps the fat spread through the meat.
The acorns. During the montanera, the final fattening season that runs from autumn into winter, the best Iberian pigs feed on fallen acorns. The acorns are rich in monounsaturated fats, which give the meat its buttery texture and nutty flavour.
Marbling: the secret ingredient. The fat melts as the meat cooks, keeping it tender and juicy from within. This is why Iberian pork can be served slightly pink, like a good steak, rather than well done like ordinary pork.
“Iberian pork tastes of the landscape it comes from: oak, acorns, grass and freedom.”
How to read Iberian labels: the four colours
Since 2014, Spain’s Iberian quality standard (Real Decreto 4/2014) has defined how Iberian products are named and labelled. Ham and shoulder carry a coloured seal:
Label colour | Name | What it means |
Black | De bellota 100% ibérico | 100% pure-bred Iberian pig, fattened on acorns in the dehesa |
Red | De bellota ibérico | at least 50% Iberian breed, fattened on acorns in the dehesa |
Green | De cebo de campo ibérico | Iberian pig raised outdoors, fed on grain and pasture |
White | De cebo ibérico | Iberian pig raised on farms, fed on grain |
Fresh Iberian meat follows the same naming rules: the label must state the breed percentage and the feeding type.
The best Iberian pork cuts
Some of the most prized Iberian cuts are almost unknown outside Spain. They are perfect for the grill:
Cut | Where it comes from | Texture & flavour |
Presa | the top of the shoulder, near the neck | heavily marbled, juicy, one of the most valued cuts |
Secreto | hidden between the back fat and the loin | thin, veined with fat, very flavourful and crisp on the grill |
Pluma | the end of the loin, near the shoulder, shaped like a feather | tender, juicy, delicate flavour |
Abanico | the lower part of the ribs, fan-shaped | rich in fat, crisp outside and juicy inside |
Solomillo | the tenderloin | the leanest and most tender cut |
Our tips from the menu: Our Iberian Pork tenderloin & Our Famous Iberian Pork Schnitzel
Our producer: Joselito
At Grøenk we work with Joselito, one of Spain’s most respected names in Iberian pork. The company was founded by Vicente Gómez in 1868 in Guijuelo, in the province of Salamanca, and has been run by the same family for six generations. Joselito’s pigs are raised free-range, and the company is known for its respect for tradition, animal welfare and quality. Best known worldwide for its ham, Joselito also produces fresh Iberian meat.
Where to eat Iberian pork in Mallorca’s Tramuntana
Grøenk Bistro & Grill Deia Carrer Arxiduc Luís Salvador, 11, 07179 Deià · +34 672 16 62 43
Grøenk Bistro & Grill Fornalutx Carrer Arbona-Colom, 1, 07109 Fornalutx · +34 672 18 02 07
Both restaurants cook Iberian pork from Joselito in our charcoal grill oven and are open all year. (Read more: Charcoal Grill Heaven · Steak guide: Galician beef.)
Frequently asked questions about Iberian pork
What is Iberian pork?
Iberian pork comes from the black Iberian pig, a native breed of Spain and Portugal. It is known for its marbling and its rich, nutty flavour, especially when the pigs are fattened on acorns.
What does “bellota” mean?
Bellota means acorn. Ibérico de bellota comes from Iberian pigs fattened on acorns in the dehesa during the montanera season.
Can Iberian pork be eaten pink?
In Spain, prime Iberian cuts like presa and pluma are often served slightly pink, like a steak. Its marbling keeps it juicy and tender at a lower cooking point.
What is the difference between presa, secreto and pluma?
Presa comes from the top of the shoulder and is heavily marbled. Secreto is a thin cut hidden between the back fat and the loin. Pluma is a small, feather-shaped cut from the end of the loin. All three are ideal for grilling.
Is Iberian pork the same as Mallorcan black pig?
No. Mallorca has its own native black pig, the porc negre mallorquí, best known for sobrassada. The Iberian pig is a different breed from mainland Spain and Portugal.
Where can I eat Iberian pork in Mallorca?
At Grøenk Bistro & Grill in Deia and Fornalutx, where we cook Iberian pork from Joselito over charcoal. Both restaurants are open all year.
