Fresh Spanish Pork From Georgia

Iberian Pastures sells its heirloom Ibérico pork online.

 

By Florence Fabricant, The New York Times (NYT)

May 6, 2019

 

Iberian Pastures in Bluffton, Ga., has raised heirloom black-hoof Ibérico pigs for about five years.

 

The breed, imported from Spain, has thrived on a diet of peanuts, pecans and sunflower seeds.

 

While the pork — rich and succulent Ibérico for enjoying fresh or cured — has been sold to restaurants, it’s now available retail.

 

Cuts from the loin are magnificently flavorful and tender when grilled or seared on a plancha. Other cuts, like cheeks, are meant for braising.

 

Some Spanish pieces, like secreto and abanico, are described as similar to flank or skirt steak, but I found them thin, uneven and not entirely satisfying.

 

I liked these best cut in strips, marinated and stir-fried. Familiar cuts like tenderloin tend to sell out quickly, though they are replenished regularly...

 

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https://www.nytimes.com/2019/05/06/dining/american-iberico-pork.html