Iberian pork belly: noble fat, unforgettable flavor

Iberian pork belly comes from the abdominal area of the pig, located between the rib cage and the skin.
It’s defined by the natural alternation of fat and lean meat layers, making it both visually appealing and intensely flavorful.

Key characteristics:

• Intramuscular and external fat typical of the Iberian pig
• Silky texture when cooked at low temperature
• Ability to brown and crisp without drying out
• Excellent yield and preservation

It’s one of the most versatile and recognizable cuts in the entire Iberian pig.

Iberian pork belly has endless possibilities. It can be cooked quickly or slowly, simply or with complex techniques—it all depends on the goal.

• Pan-seared, with a crisp exterior
• Oven-roasted or grilled, whole or in blocks
• Glazed with Asian-inspired flavors: soy, honey, ginger
• Used as a base for stews and stocks to enhance umami
• Modern cuisine: low-temperature cooked, pressed, and caramelized

Best of all, it adapts effortlessly to each kitchen’s style.