Grilled Iberico Pork
Grilled Ibérico Pork Steak: Is it worth the cost?
Things to know:
What is Ibérico pork?
Ibérico pork is a world-famous luxury meat from Spain and Portugal, known as the “Wagyu of pork” due to its rich flavor, high marbling, and melt-in-the-mouth texture. It comes from the black Iberian pig, which roams free-range in oak forests called the Dehesa.
Here is what makes Ibérico pork stand out from conventional pork:
-Unique Fat & Health Benefits
Intramuscular Marbling: Unlike standard commercial pigs that store fat in a distinct outer layer, Ibérico pigs are genetically predisposed to store fat within the muscle.
-The “Olive Oil” Pig: The acorn-heavy diet produces fat that is incredibly high in oleic acid—the same monounsaturated fat found in olive oil. This gives the fat an extremely low melting point, making it buttery, sweet, and better for your cholesterol.
-Rich, Nutty Flavor Profile
Because of their time spent grazing the dehesa (oak forest pastures) and consuming up to 10 kg of acorns a day during the finishing phase, the meat develops an earthy, distinctly nutty, and savory flavor. The raw meat itself is a deep reddish color, resembling beef rather than typical pale pink pork.
What is the highest quality pork in the world?
The highest quality pork in the world is generally considered to be Ibérico pork from Spain and Portugal, often referred to as the “Wagyu of pork”. Renowned for its extreme marbling, nutty flavor, and melt-in-the-mouth texture, this premium meat comes from free-range, black Iberian pigs.
Which US state eats the most pork?
Data from the USDA Economic Research Service indicates that the Midwest eats the most pork in the U.S. at about 58 pounds per person annually. By state, Iowa—which holds over 24 million hogs—along with other top swine-producing states like Illinois and Indiana lead national per capita consumption.
While the Midwest dominates on a per-capita basis, Texas and the broader South consume the largest total volume of pork due to their massive populations and deep-rooted barbecue cultures.
Ingredients:
Ibérico pork steaks (we cooked skirt and hanger steaks)
1. About an hour before grilling, pull your pork steaks from the fridge and allow them to come to room temperature on the counter.
2. Season your steaks with a SPG (salt, pepper, garlic) rub. They do not need anything else.
3. Set your grill up for direct grilling.
4. Grill the steaks directly over the fire. Pull them off when they reach an internal temperature of 140F.
5. Place the steaks on a platter or baking sheet and loosely tent with foil. Allow then to rest for at least 15 minutes.
6. Cut thinly against the grain, serve and ENJOY!
Equipment used:
Kamado Joe Big Joe Series III 24-inch Ceramic Charcoal Grill and Smoker with Premium Cart
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