Iberico bacon is a gourmet charcuterie made from free-range, acorn-fed Spanish pork, traditionally slow-cured and expertly oak-smoked for an intense flavour.

What is it?

Premium quality Iberian pork belly is sourced from pigs that roam the grasslands and the renowned dehesa oak woodlands of Southern Spain. These pigs are finished on a diet of wild herbs and acorns, imparting a characteristically rich taste and creamy texture similar to that of Mangalitza pork.

The bacon is dry-cured and then smoked over fragrant hardwood, enhancing its natural flavour and infusing it with an irresistible smoky touch.

How can I use it?

With its high fat content, Iberico bacon serves as both an ingredient and a cooking fat.

• You can render it slowly and use the fat to fry eggs or to roast potatoes and vegetables such as carrots and parsnips. It can also replace oil or butter when cooking soups or stews.
• For best results, cook it low and slow, then finish at a slightly higher temperature for a perfectly crispy exterior and a melt-in-your-mouth interior. This bacon is delicious in sandwiches and burgers.
• You can slice it thinly and wrap it around chicken breast or white fish, creating a melting layer that infuses your dish with a delightful smoky aroma while keeping the meat juicy.
• Prepare a rich carbonara or a gourmet Brussels sprouts side dish with a unique twist.

Ingredients

Iberico pork belly bacon, Salt, Preservative (0.05% Sodium Nitrite).

Free from additives & artificial flavours. Allergen free.

Average Nutrition per 100g
Energy	3405kJ / 828kcal
Fat	91g
- of which saturates	36g
Carbohydrates	0g
- of which sugar	0g
Protein	3.1g
Salt	2.8g