Iberico Pork Belly, Skin On, 3-4kg

Iberico Pork Belly Bellota is a large 3 to 4kg skin-on belly of Iberico Bellota pig. These are the acorn-fed black Iberian pigs of south-west Spain. The extraordinary Bellota fat marbling between the layers produces pork of sensational richness. Furthermore, the skin crisps to the finest crackling imaginable.

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 Pork Belly Bellota:

• Score the skin deeply and salt generously the day before cooking — leave uncovered in the fridge overnight.
• Roast at 160°C for 3 to 3.5 hours until the meat is completely yielding and tender.
• Blast at 230°C for 20 to 25 minutes to blister and crackle the skin — watch closely at this stage.
• Rest for 20 minutes before slicing — use a sharp knife to cut cleanly through the crackling.

Perfect Pairings

Iberico Pork Belly Bellota pairs beautifully with:

• Apple and cider braising liquid or a sherry vinegar reduction
• Braised borlotti beans or Puy lentils
• A full-bodied Ribera del Duero or Rioja Gran Reserva
• Pickled red cabbage or gremolata to cut through the Bellota richness

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 Pork Belly Bellota brings the authentic flavour of Spain to your table. It is a genuinely exceptional ingredient that rewards simple, confident cooking. In addition, the Bellota fat renders to produce extraordinary cooking juices. Moreover, the Bellota fat means the crackling has an extraordinary nutty sweetness.