This Spanish version of pork belly comes from Iberico de bellota hogs, a heritage breed descended from the country's wild boars. The intensely flavorful rind-on meat is edged and marbled with fat that has a velvety texture and sweet, nutty taste, thanks to the bellotas (acorns) eaten by the hogs as they forage in oak woodlands throughout the fall. This smoked version is domestically cured in Maryland for 3 weeks and smoked for 12 hours over applewood, giving this Spanish specialty a delicious American twist. Produced by Fermin, renowned for traditional Iberico de bellota since 1956. 100% Ibericode bellota hogs, raised on government-protected meadows in Spain where they forage for wild herbs and bellotas (acorns). Iberico de bellota hogs are harvested in small numbers each year, making quantities limited. Descended from wild boars, these hogs produce meat that is deep red, nicely marbled and very flavorful. Their breed and diet create pork that is high in monounsaturated fat. Hormone-, antibiotic- and GMO-free. The fat in this meat has a wonderful sweet and nutty flavor, making it a great product to cook with, whether making soups or just garnishing a dish. Can be substituted for fresh or smoked bacon in recipes. Applewood smoked by a family-owned smokehouse in Maryland. Uncut. Half: 1 lb. 8 oz. Whole: 3 lb. Shipped frozen.
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