Iberico Pork Head of Loin

The head of loin from Finca Los Helechales is one of the finest lean cuts from the Ibérico pig, combining the tenderness of loin with richer intramuscular marbling near the shoulder. This balance creates a cut that stays juicy when cooked and delivers the signature sweetness and depth found only in Ibérico pork. Unlike fattier cuts such as secreto or pluma, the head of loin offers a more refined bite—delicate in texture, yet packed with nutty, savory flavor.

Cooking is best done gently to preserve moisture: season simply with sea salt, sear over medium heat to build a golden crust, then finish slowly to medium-rare or medium at most. It can be sliced into medallions, roasted whole with herbs, grilled over charcoal, or thinly carved for tacos, stir-fries, or Iberian-style bocadillos. Its subtle marbling makes it ideal with bright, acidic sauces like mojo verde, salsa verde, or a splash of fino sherry.

This cut comes from Finca Los Helechales, Fermín’s own Ibérico estate and the first 100% genetically selected Ibérico pig farm in Salamanca. Spanning over 200 acres of holm oak groves, the pigs roam freely and forage naturally, developing exceptional muscle quality and intramuscular fat. Raised without antibiotics or growth-enhancing hormones, they are processed entirely under Fermín’s control in La Alberca and Tamames, ensuring ethical practices and uncompromising authenticity from farm to table.