CUBED PORK STEAK

PORK STEAK

This is our family’s favorite Iberico meat!  And we discovered it by accident when a local butcher convinced us to let him mechanically tenderize parts of the ham from a pig he had just sacrificed for our personal use.  We were hooked!   The individual pieces of meat are small (mostly 4-5 ounces, about 0.5 inches thick).  We usually prepare then with just salt and pepper.  They cook very quickly in a hot skillet.  Sometimes we add a little crust by lightly breading them with flour and a touch of raw sugar then drizzle with local honey—but not enough to hide the great taste of the meat.  Incredible!  These mini-steaks are always the first item to disappear from our personal stash of Iberico pork.

We generally use cuts from the entire ham and shoulder of the pig to make these melt-in-your-mouth mechanically tenderized steaks.  There are subtle differences in flavor because of the diverse muscles from which each steak may originate. So, eating them is never boring—and always delicious.

This is also a versatile cut. For example, you can use it for pork scaloppini, kabobs, chicken-fried steak, or a knock-out pork steak sandwich. 

Vacuum sealed in 1 lb units with about 4 steaks each; 2 units/pack

Product Details:

• From purebred Iberico pigs naturally raised outdoors on our U.S. family farm with no antibiotics or hormones.
• Slow grown on high quality pastures to boost anti-oxidants and omega-3 fatty acids; supplemented on grazing with a limited ration of protein supplement and grains.
• Pre-cut and packaged in convenient portion and package sizes.
• Vacuum packed to maintain quality and extended shelf life; frozen hard; should maintain good eating quality for 6-10 months in your freezer. (Safe indefinitely while frozen.)
• Order is packed in an insulated container for shipping and should arrive frozen or very cold to the touch.
• Ships UPS ground within our 1-2 day delivery zones for a flat $29 fee. (See our Shipping & Billing Policy.)

"We hope you enjoy this farm-to-table, nose-to-tail, slow food eating experience from our family farm."