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This item is available throughout the year, and we proudly regard it as a staple of our catalog. If it is not in stock at the moment, it will likely be replenished soon.
An extremely well-marbled cut that features some shoulder alongside collar, this is sometimes just referred to as the “butt” in butcher shops and groceries. When cooked low and slow, the densely marbled fat will render, the meat becoming fall-apart tender. One of the most flavorful cuts available, we love it braised or smoked for hours on the grill.
Though the title may trigger a double-take, it’s true—raised on over 200 acres of pasture in New Jersey, these pigs descend from true Portuguese Alentejo hogs that were brought to the states in 2016. Making this happen was a decades-long struggle that required permission from both the USDA as well as the Portuguese government—entities not known for easily making exceptions to the rules. Even once this was overcome, the costs of quarantining the animals in both Portugal and the US amassed hundreds of thousands of dollars. To this day, imported nuts supplement the pigs’ diet, and Portuguese regulators visit the farm annually to audit the operation and ensure that every aspect continues to uphold the standards required to wear the Ibérico seal of quality.
Wild as all of this may be, the results are proportionally thrilling and phenomenal. As excellent as anything we’ve tasted, we proudly stand by this project and are thrilled to represent all of these cuts.
How It Arrives
This item was frozen at peak freshness to extend its longevity and ensure it ships to you in perfect condition. Upon arrival, either thaw and use promptly or transfer immediately to your freezer.
This item will be overnighted to you in order to maintain its quality. If any item in your cart is perishable, your entire order will be overnighted. Exceptionally large shipments may incur additional charges.