Solomillo Iberico de Bellota (Pork Tenderloin)

Fermin solomillo ibérico de bellota is one of the most prized cuts of the legendary Ibérico pig—an exceptionally tender, delicate pork tenderloin located in the back section between the hams and the backbone. This small, naturally lean muscle sits deep within the abdominal cavity, protected and rarely used, which is why its texture is unmatched. Thanks to the genetics of the Ibérico breed and its acorn-rich diet during the montanera season, this cut delivers extraordinary tenderness, subtle marbling, and a clean, nutty flavor that needs very little embellishment.

Because the solomillo is so lean, it should never be cooked past medium-rare. A quick sear in a hot pan, a gentle roast, or a fast grill is all it needs—overcooking will cause this delicate cut to dry out. Slice it thinly and serve with sea salt and olive oil, pair it with roasted vegetables, or give it a Spanish twist with a drizzle of sherry reduction. No matter how you prepare it, this is Ibérico pork at its most elegant.

Fermin, based in La Alberca in Salamanca, has been crafting Iberico products since 1956 using traditional methods and free-range, acorn-fed pigs raised in the protected Sierra de Francia. Their decades of expertise, combined with a deep respect for heritage and the land, make their Ibérico cuts some of the most sought-after in the world.