Iberico Pork, Bellota, Tenderloin, Solomillo, 400g

Iberico Bellota Pork Tenderloin is a 400g solomillo — the pork tenderloin of the Pure Bellota Iberian pig. It is the most tender muscle on the animal. In Iberico Bellota pork, the solomillo carries a delicate Bellota fat marbling. As a result, this elevates an already exceptional cut into something of quite remarkable flavour.

About Iberico Bellota — The World’s Finest Pork

Iberico Bellota is the highest grade of pork produced anywhere in the world. The black Iberian pig is a heritage breed native to the Iberian Peninsula. It roams freely across the dehesa — the ancient oak forest ecosystem of south-west Spain. During the montanera season, from October to February, the pigs forage on fallen acorns. As a result, they consume extraordinary quantities of bellotas from holm and cork oaks each day. This acorn-rich diet transforms the pork completely. In particular, the fat becomes infiltrated with oleic acid. This gives it an almost buttery quality with a deep, nutty sweetness unlike any other meat. Furthermore, the free-range exercise and slow traditional rearing develop extraordinary intramuscular marbling. It is this combination of breed, diet and lifestyle that has led many chefs to call Iberico Bellota the Wagyu of pork.

Pure Bellota — the black label — represents 100% purebred Iberian pigs, acorn-finished in the dehesa. It is the pinnacle of the grading system. As a result, it produces pork of quite extraordinary quality. The meat is darker in colour than conventional pork. Additionally, it is richly marbled with soft, fragrant fat and has a flavour depth that rewards simple cooking. Season generously with flaky sea salt. Then let the quality of the pork do the rest.

How to Cook & Serve

To get the very best from Iberico Bellota Pork Tenderloin:

• Trim the silverskin from the outside with a sharp knife before cooking.
• Season generously and sear all over in a very hot pan for 1 to 2 minutes per side until golden.
• Transfer to a 200°C oven for 8 to 10 minutes — pull at 63°C for perfectly pink, juicy pork.
• Rest for 5 minutes before slicing into medallions — serve immediately.

Perfect Pairings

Iberico Bellota Pork Tenderloin pairs beautifully with:

• Sauce of Pedro Ximénez sherry and mushrooms
• Braised Puy lentils with smoked paprika
• A silky Pinot Noir or a light Rioja Crianza
• Wilted spinach with garlic and good olive oil

Storage: Keep refrigerated and use by the date shown. Bring to room temperature for 30 minutes before cooking. Season with flaky sea salt — the quality of Iberico pork needs nothing more. Delivered fresh and chilled, ready to cook.

However you cook it, Iberico Bellota Pork Tenderloin brings the authentic flavour of Spain to your table. It is a genuinely exceptional ingredient that rewards simple, confident cooking. In addition, it pairs beautifully with a light Rioja or Pinot Noir. Moreover, it cooks in under 15 minutes from start to finish.