Ibérico pork skirt, or “entraña ibérica,” is one of the most flavorful cuts on the pig, prized for its intense marbling and deep, beef-like flavor. Taken from the diaphragm, it offers a long, thin strip of meat with a loose grain that crisps beautifully when seared over high heat. Sourced from Finca Los Helechales—Fermín’s own 200-acre estate of holm oaks in Salamanca—this cut carries the natural sweetness of acorn-fed Ibérico pigs and the buttery fat characteristic of the breed. The result: a skirt steak that’s richer, more tender, and far more complex than its beef counterpart.
Cook quickly over a ripping hot grill or cast iron pan to medium-rare, letting the exterior caramelize while the interior stays juicy. Slice against the grain and serve with bold accompaniments like chimichurri, salsa verde, Romesco, blistered peppers, or grilled onions. Ibérico skirt is also exceptional for tacos, rice bowls, or tapas platters served with olive oil and flaky salt. Its natural intensity means you need very little seasoning—just salt, fire, and a squeeze of citrus.
This cut reflects Fermín’s vertically integrated approach to Spanish Ibérico pork. Fermín owns Finca Los Helechales, the first 100% genetically selected Ibérico pig farm in the region, where pigs roam freely and are raised without antibiotics or growth-promoting hormones. Processing and butchering take place at Fermín’s facilities in La Alberca and Tamames, ensuring traceability, artisanal care, and sustainability rooted in the UNESCO-protected landscape that surrounds them.
- Pairings: Rioja Crianza, Ribera del Duero, dark beer (porter), grilled peppers, chimichurri.
Nutritional information coming soon
Nutritional information coming soon