Dubbed the "Wagyu of Pork," Bacon from the Iberian Black Pig, also known as "patas negras," embodies the pinnacle of gourmet pleasure, boasting a richness in both its luscious fat and inherent sweetness. This delicacy is so exquisite that conventional serving methods might not do it justice. Our suggestion? Enjoy this bacon in the manner that brings you the most joy, and anticipate that experience to be transformed into something extraordinary.

Cooking Tips:

Cooking Ibérico pork is an art that deviates from the norm. With a higher fat-to-meat ratio compared to standard pork, and a fat composition rich in oleic acids, Iberico requires careful handling in the kitchen. Its beef-like qualities, in both appearance and flavor, suggest that a gentle, slow-cooking method yields the best results. The key is to avoid overcooking at all costs.

Enjoy this bacon in the manner that brings you the most joy, and anticipate that experience to be transformed into something extraordinary. However, it's important to remember that the lavish fat content of these slices requires only a light touch of heat to reach perfection. Excessive cooking can cause the fat to render too much, diminishing the bacon's magnificent essence

The magic of Iberico lies in its fat, rich with a nutty flavor that makes every bite a delight. The beautiful marbling not only contributes to its luxurious velvety texture but also enhances the overall taste, making Iberico pork a must-try for those who appreciate the finer things in culinary arts.