Three pigs, three places. Ibérico from the dehesa. Kurobuta from a Berkshire bloodline kept in Japan. Ibaïama from the Basque hills above Bayonne. Each bred slowly, each marbled the way pork was before pork forgot how.
Legado Ibérico
Fresh cuts from the breed behind the great hams. Ibérico marbles into the muscle the way Wagyu does — visible fat, nutty sweetness, the bellota finish carrying through into the fresh meat.
We carry presa, secreto, cheeks, rack and loin steaks. Presa and secreto cook like beef — high heat, salt, pink at the centre. Cheeks slow-braise into something extraordinary.
For Ibérico cured — jamón, paleta, sliced — see the Jamón Ibérico collection.
Kurobuta
Berkshire, raised in Japan. The Wagyu of pork — dark, richly flavoured, properly fatted. We carry the chop, thick and bone-in. Grill or hot pan, nothing more.
Ibaïama
A Basque breed, raised outdoors in the Pays Basque on natural forage. The belly is the cut — slow-roasted until the fat renders and the skin crackles.
Freezing
All pork is IQF frozen — flash-frozen at very low temperature so the ice crystals stay small enough not to damage the muscle. Defrosts to the same standard as fresh.
We freeze for quality, and for waste. A frozen pork rack waits for the right Sunday. A fresh one demands one.
Thaw overnight in the fridge, on a plate. Rest at room temperature for thirty minutes before cooking.
Delivery
Insulated packaging, next-working-day UK courier. Orders before 2pm dispatch same day. Free weekday delivery over £225.
