Iberico Pork Loin - Bone-In

Fermin’s bone-in Ibérico pork loin is a standout cut from Spain’s legendary Ibérico pig — rich, succulent, and deeply flavorful thanks to the pig’s natural marbling and acorn-influenced diet. This loin is presented on the bone with ribs attached, which enhances moisture and imparts even deeper savoriness during cooking. When roasted, grilled, or slow-cooked, the meat stays tender and juicy, with a clean, nutty sweetness that’s unmistakably Ibérico.

This cut is exceptionally versatile: roast it whole for a showstopping centerpiece, slice it into bone-in chops for grilling, or slow-braise it to showcase its natural richness. Keep seasonings simple — olive oil, salt, and herbs — to let its signature flavor shine. Cook to medium or medium-rare for the best texture and juiciness.

Fermin, founded in 1956 in the mountain village of La Alberca in Salamanca, is one of Spain’s most respected Ibérico producers. Their pigs roam freely in the protected Sierra de Francia, feeding naturally on grasses, herbs, and acorns during the montanera season. With more than 60 years of craftsmanship, Fermin continues to produce exceptional Ibérico cuts using traditional, artisanal methods.