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Juicy, flavour-packed, and melt-in-the-mouth tender.
This is no ordinary pork loin—Boneless Ibérico Pork Loin comes from the legendary Spanish Ibérico pig, known for its rich marbling and deep, nutty flavour thanks to a natural acorn-based diet. The result? A cut that’s both succulent and incredibly flavoursome, offering a true taste of Spain.
Grilled or Pan-Seared:
Ibérico pork loin really shines when cooked simply to let the meat speak for itself.
Bring the loin to room temperature.
Season generously with sea salt and cracked pepper—optional: a touch of smoked paprika, garlic, or fresh herbs like thyme or rosemary.
Preheat a hot grill or cast iron pan.
Sear on all sides until golden brown—about 3–4 mins per side depending on thickness.
Lower heat slightly and cook until internal temp reaches 58–62ºC (medium rare to medium). The fat will baste the meat naturally.
Rest for 5–10 mins, then slice thinly against the grain.
Slow Roast:
For a more indulgent approach, rub with garlic, herbs, and olive oil, then slow roast at 140–150ºC until perfectly tender (internal temp 60–62ºC), finishing with a hot sear or blast of heat to crisp the edges.
Unlike regular pork loin, Ibérico pork has an almost beef-like depth of flavour, with melt-in-the-mouth tenderness and beautiful marbling that stays juicy through cooking. There’s no need to mask it with strong sauces—simple cooking lets this extraordinary cut shine.
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