The Iberian pig is a fundamental animal in gastronomy, known for its integral use and culinary versatility. Each part has specific characteristics that make it ideal for different preparations, making it possible to create a variety of dishes that stand out for their unique flavour and texture.
- Snout, ear and dewlap: These parts of the head, rich in collagen, are popular for their flavour and texture. The snout is usually cooked, roasted or stewed, while the ear is ideal fried, stewed or grilled. The dewlap, with its mixture of skin, fat and meat, is used fresh, cooked, cured or marinated.
- Juicy cuts such as abanico and secreto: Located close to the ribs and shoulders, these cuts are notable for their streaks of infiltrated fat that add juiciness. The abanico and secreto are perfect for grilling or broiling, bringing out their exquisite flavour.
- Noble parts: loin, sirloin and prey: These are considered to be among the best parts of the pig. The loin, lean and versatile, is cooked fresh or cured as a sausage. The tender and juicy sirloin is ideal for roasting or grilling. The prey, juicy and balanced between fat and lean, shines both on the grill and in sausages.
- Parts for stews and sauces: cheeks, chestnuts and tail: The cheek, located in the jaw, and the chestnuts, nearby non-muscular structures, are perfect for stewing, thanks to their gelatinous texture. The tail, with its gelatine content, is indispensable in traditional stews, offering an intense flavour.
- Classic cuts: chops and ribs: The chops, from the cutlet, and the ribs are highly appreciated for their texture and flavour. These cuts stand out in grilled preparations, in stews or roasted in the oven.
- Ham, shoulder and bacon: The hind leg (ham) and the fore leg (shoulder) are the kings of cured products, although they can also be cooked fresh. Pancetta, with its mixture of meat and fat, is perfect for grilling or as a base for stews.
From the noblest to the most humble parts, the Iberian pig proves to be an inexhaustible source of culinary possibilities. Its integral use reflects the richness of the Spanish gastronomic tradition, where each cut finds its place in recipes that celebrate its flavour and versatility.
