Ibérico pork backfat (“tocino ibérico”) from Finca Los Helechales is a prized culinary ingredient used by chefs and butchers for curing, sausage-making, and enriching slow-cooked dishes. Taken from the thick, skin-on outer layer of the Ibérico pig, this backfat offers a buttery texture, high marbling, and a clean, sweet flavor that reflects the animal’s acorn-rich diet. Its rich fat content melts slowly and evenly, adding silkiness to cured salumi, pâtés, terrines, and slow-braised stews.
Use it to craft traditional Spanish chorizo and salchichón, wrap lean cuts before roasting, or render it into luxurious cooking fat. When slow-cooked, the skin yields gelatinous depth and crisp crackling when roasted at high heat. For charcuterie enthusiasts, curing the fat itself or incorporating it into lardo-style preparations unlocks the true indulgence of Ibérico pork.
This backfat comes from Finca Los Helechales, Fermín’s 200-acre Ibérico estate in Salamanca—the region’s first farm dedicated to 100% genetically selected Ibérico pigs. The animals roam freely among holm oaks, foraging naturally and raised without antibiotics or growth enhancers. Every step, from breeding to processing in La Alberca and Tamames, follows artisanal methods that preserve tradition, sustainability, and the purity of Spain’s most iconic breed.
Ingredients: Iberico de bellota raw meat
Nutritional information coming soon