For many years when you walk into a fine dining restaurant you would always go for the big cut of steak or the filet mignon, but now a new product is taking over the high end meat market.
Here at liquid assets we have been introduced to company that is changing the way American’s have ever seen pork. A Spanish company called Fermin is taking a method of raising beautiful boars that has been around for centuries and perfected it.
It’s called iberico pork, they start with a black footed wild boar, then they let it roam the Mediterranean shoreline only feeding on acorns, the meat is then processed with the most care in the world and turned into salamis, prosciutto, and even now raw cuts of meat. The Jamon iberico was first introduced to America by chefs like Jose Andres and Ferran Adria. It was only until the last couple years we started receiving the raw iberico which wasn’t smoked or cure. This meat is something so magical you wouldn’t believe it unless you taste it for yourself. You can get pork shoulders for braising and even pork loin chops. This past new year’s eve we ran a special called pluma, this is a iberico pork flank steak and it is one of the finest things you’ll ever taste. It has a nutty flavor that is almost indescribable.
So next time you go out on the town and you see pork iberico from fermin do yourself a favor and skip the steak you won’t regret it.