Spanish Iberico Pork Neck (2pcs/300-400g)

Spanish Iberico Pork Neck from The Meat Guy Hong Kong
- 1 pack of 2 pcs/300-400g (Final weight may vary slightly)
- Price: $24.00/100g
- Each pack comes vacuum sealed and is delivered frozen

About 

Indulge in the rich culinary heritage of Spain with our premium Iberico Pork Neck. Sourced from the renowned Iberico breed, this exceptional cut is celebrated for its unique flavor profile and superior quality. Raised in the lush pastures of the Iberian Peninsula, these pigs enjoy a natural diet of acorns and grasses, contributing to the distinctive marbling and tenderness that sets Iberico pork apart from other varieties. 

Taste 

The Iberico Pork Neck is a true delicacy, offering a melt-in-your-mouth experience with every bite. Its rich, nutty flavor is enhanced by the intricate marbling of fat that runs throughout the meat, providing a juicy and succulent texture. When cooked, the pork neck develops a beautifully caramelized crust while remaining tender and flavorful inside. Whether grilled, roasted, or braised, each preparation method highlights the natural richness of this cut, making it a favorite among gourmet chefs and home cooks alike.

Cooking 

Cooking Iberico Pork Neck is a delightful culinary adventure. Here are a few suggestions to elevate your dining experience:

1. Slow Roasting: For a tender and flavorful dish, season the pork neck with garlic, rosemary, and olive oil, then roast it low and slow until it reaches the perfect internal temperature. This method allows the fat to render beautifully, resulting in a juicy and aromatic centerpiece.

2. Grilling: For a quick and satisfying meal, marinate the pork neck in a mixture of citrus juices, herbs, and spices, then grill it over high heat. This method imparts a smoky flavor and creates a delicious char, perfect for summer barbecues.

3. Braised Dishes: Incorporate Iberico Pork Neck into hearty stews or braises. The long cooking time allows the meat to absorb the flavors of the broth while becoming incredibly tender.

4. Slicing for Charcuterie: Thinly slice the cooked pork neck to serve on a charcuterie board, paired with artisanal cheeses, olives, and crusty bread for an elegant appetizer.