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