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The 5 Iberian pork cuts ideal for barbecues

With the onset of hot weather, one of everyone’s favorite plans is to enjoy a delicious outdoor barbecue with family and friends. The secret to success with a gourmet barbecue is undoubtedly to use the delicious Iberian pork for its exceptional characteristics. Here we tell you which are the 5 cuts that cannot be missing in your Iberian meat barbecue.

Barbecue is a type of cooking that preserves the nutrients of the food wonderfully. The ideal meats for grilling are those with the highest fat infiltration, because this ensures an unequalled flavor and juiciness. That is why Iberian meat is perfect for this type of cooking, since it also favors the caramelization of sugars and the external roasting and you don’t need anything else, neither sauces nor dressings. Just pure Iberian flavor.

The ideal pieces of fresh Iberian meats for a gourmet barbecue are:

Bacon

Known worldwide as “bacon”, bacon is one of the most traditional cuts of Iberian pork. It is a cut that offers us the skin and the muscle and fat layers that are located under it and comes from the central area of the pig: “the belly”. The bacon is one of the protagonists of the barbecue because it has a lot of flavor and its crispy finish on the outside makes it delicious. It is a great starter that should be served before the main courses.

Rib

In Spain, it is practically a rule that where there is bacon, there is ribs. With their bone in, the ribs have the added bonus of taking you back to your most remote origins, enjoying eating with your hands by peeling a bone from all their delicious meat. Iberian pork ribs are undoubtedly one of the favorites in all barbecues because it is a tasty and very tender meat if done correctly. It is best done in a covered barbecue over medium heat and can be grilled either one at a time or in the tastiest whole ribs: the “Ibérico ribs”.

Crown

the Iberian crown is the cut formed by the loin strip without the backbone and which includes a piece of the rib cage. That is to say, it is the traditional “carré” of whole ribs, a spectacular piece that shines in all its splendor when roasted.

Loin

The Iberian loin is an elongated and cylindrical piece located next to the backbone of the pig and has the traditional marbling of infiltrated Iberian fat, which gives it its exceptional value. It is the largest piece of Iberian pork and one of the most coveted, as its meat is mainly lean. In the barbecue it is ideal to make it in small fillets, which everyone likes and are perfect to make a montadito. In addition, for those who do not want to consume too much fat, they are great because it is a thin and lean meat that is also ideal for children.

After seeing the Iberian cuts that cannot be missed, we give you some simple tips to grill them and guarantee the success of your barbecue:

Wait until the flame has almost completely disappeared.
Make sure that the grill is well preheated, so that the meat seals properly when it is placed on the grill.
Try to distribute the heat evenly over the entire surface.
Keep a safe distance between the grill and the coals so that the meat does not burn.
Try to keep the same embers throughout the barbecue.
Now you know the essential cuts for a flawless gourmet barbecue. Depending on your taste and that of your guests, you may want to accompany it with some roasted vegetables, which are always an excellent garnish. In any case, if you use quality meat you will succeed for sure. In César Nieto we offer you different assortments of Iberian meats prepared for every occasion and at the best price. You can purchase our Gourmet Barbecue Lot for 12 people with these selected cuts of meat for a special and varied evening through a simple click in our online store.

The 5 Iberian pork cuts ideal for barbecues

With the onset of hot weather, one of everyone’s favorite plans is to enjoy a delicious outdoor barbecue with family and friends. The secret to success with a gourmet barbecue is undoubtedly to use the delicious Iberian pork for its exceptional characteristics. Here we tell you which are the 5 cuts that cannot be missing in your Iberian meat barbecue.

Barbecue is a type of cooking that preserves the nutrients of the food wonderfully. The ideal meats for grilling are those with the highest fat infiltration, because this ensures an unequalled flavor and juiciness. That is why Iberian meat is perfect for this type of cooking, since it also favors the caramelization of sugars and the external roasting and you don’t need anything else, neither sauces nor dressings. Just pure Iberian flavor.

The ideal pieces of fresh Iberian meats for a gourmet barbecue are:

Bacon

Known worldwide as “bacon”, bacon is one of the most traditional cuts of Iberian pork. It is a cut that offers us the skin and the muscle and fat layers that are located under it and comes from the central area of the pig: “the belly”. The bacon is one of the protagonists of the barbecue because it has a lot of flavor and its crispy finish on the outside makes it delicious. It is a great starter that should be served before the main courses.

Rib

In Spain, it is practically a rule that where there is bacon, there is ribs. With their bone in, the ribs have the added bonus of taking you back to your most remote origins, enjoying eating with your hands by peeling a bone from all their delicious meat. Iberian pork ribs are undoubtedly one of the favorites in all barbecues because it is a tasty and very tender meat if done correctly. It is best done in a covered barbecue over medium heat and can be grilled either one at a time or in the tastiest whole ribs: the “Ibérico ribs”.

Crown

the Iberian crown is the cut formed by the loin strip without the backbone and which includes a piece of the rib cage. That is to say, it is the traditional “carré” of whole ribs, a spectacular piece that shines in all its splendor when roasted.

Loin

The Iberian loin is an elongated and cylindrical piece located next to the backbone of the pig and has the traditional marbling of infiltrated Iberian fat, which gives it its exceptional value. It is the largest piece of Iberian pork and one of the most coveted, as its meat is mainly lean. In the barbecue it is ideal to make it in small fillets, which everyone likes and are perfect to make a montadito. In addition, for those who do not want to consume too much fat, they are great because it is a thin and lean meat that is also ideal for children.

After seeing the Iberian cuts that cannot be missed, we give you some simple tips to grill them and guarantee the success of your barbecue:

Wait until the flame has almost completely disappeared.
Make sure that the grill is well preheated, so that the meat seals properly when it is placed on the grill.
Try to distribute the heat evenly over the entire surface.
Keep a safe distance between the grill and the coals so that the meat does not burn.
Try to keep the same embers throughout the barbecue.
Now you know the essential cuts for a flawless gourmet barbecue. Depending on your taste and that of your guests, you may want to accompany it with some roasted vegetables, which are always an excellent garnish. In any case, if you use quality meat you will succeed for sure. In César Nieto we offer you different assortments of Iberian meats prepared for every occasion and at the best price. You can purchase our Gourmet Barbecue Lot for 12 people with these selected cuts of meat for a special and varied evening through a simple click in our online store.