Pork

The two most celebrated pork lineages in the world — Spanish Iberico and Japanese Kurobuta (Berkshire) — plus specialty cuts most American butchers don't stock.

Iberico de Bellota

Acorn-fed black pigs from Spain's dehesa regions. The Wagyu of pork — higher unsaturated fat, deeper marbling, that nutty acorn-finish flavor.

Kurobuta (Berkshire)

Darker, more marbled, more flavorful than commodity pork. What high-end American restaurants reach for.

Specialty Cuts

Iberico pluma, secreto, presa, hanger — see the full Specialty Cuts selection.

Frequently Asked Questions

What is Iberico pork?

Iberico pork comes from the Black Iberian pig, raised in Spain and Portugal. The highest grade, Iberico de Bellota, spends its final months free-ranging in oak forests eating acorns, which produces deeply marbled meat with a distinctive nutty flavor and a high proportion of unsaturated fat.

Why is Iberico pork called the Wagyu of pork?

Because of the marbling. Iberico develops intramuscular fat in a way conventional pork does not, giving it a texture and richness closer to premium beef than to a standard pork chop. The acorn diet also gives the fat a softer, more unsaturated composition.

Can you cook Iberico pork medium-rare?

Yes. Iberico is typically cooked to medium-rare or medium, around 135 to 145 degrees, and treated like a steak rather than a pork chop. Cooking it to well-done wastes the marbling that makes it worth buying.

What is Kurobuta pork?

Kurobuta is the Japanese name for Berkshire pork, meaning black pig. It is darker, more marbled, and more flavorful than commodity pork, with a finer grain and better moisture retention when cooked.