Iberico Pork Loin

This whole Ibérico pork loin from Finca Los Helechales showcases the elegance of a lean cut elevated by the natural marbling and sweet nuttiness unique to Spain’s Ibérico breed. Long, uniform, and exceptionally tender when cooked properly, this loin offers refined flavor without excessive fat—ideal for roasting whole, slicing into medallions, or carving into thick chops. Unlike conventional pork, Ibérico carries a soft, buttery richness that needs only salt and heat to shine.

For best results, sear the exterior over moderate heat to create a golden crust, then finish gently in the oven until just medium-rare to medium. Allow it to rest before slicing to preserve moisture. The loin pairs beautifully with bright, acidic accompaniments such as sherry vinegar, citrus marinades, romesco, or herb sauces like chimichurri. For a Spanish approach, rub with smoked pimentón and garlic, or roast with rosemary and olive oil. Leftovers make exceptional sandwiches, grain bowls, and charcuterie-style cold slices.

This pork comes exclusively from Finca Los Helechales, Fermín’s own 200+ acre estate in Salamanca—the first farm in the region dedicated to 100% genetically selected Ibérico pigs. The animals roam freely among holm oak groves and are raised without antibiotics or growth enhancers, developing superior muscle structure and natural marbling. All processing is completed under Fermín’s control in La Alberca and Tamames, where traditional practices ensure the integrity and authenticity of every cut.