{"title":"Speciality Pork","description":"\u003cp style=\"text-align: center;\"\u003eThree pigs, three places. Ibérico from the \u003cem\u003edehesa\u003c\/em\u003e. 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.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eLegado Ibérico\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eFresh cuts from the breed behind the great hams. Ibérico marbles into the muscle the way Wagyu does — visible fat, nutty sweetness, the \u003cem\u003ebellota\u003c\/em\u003e finish carrying through into the fresh meat.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eWe carry \u003cstrong\u003epresa\u003c\/strong\u003e, \u003cstrong\u003esecreto\u003c\/strong\u003e, \u003cstrong\u003echeeks\u003c\/strong\u003e, \u003cstrong\u003erack\u003c\/strong\u003e and \u003cstrong\u003eloin steaks\u003c\/strong\u003e. Presa and secreto cook like beef — high heat, salt, pink at the centre. Cheeks slow-braise into something extraordinary.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eFor Ibérico cured — jamón, paleta, sliced — see the \u003ca href=\"https:\/\/claude.ai\/collections\/jamon-iberico\"\u003eJamón Ibérico\u003c\/a\u003e collection.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eKurobuta\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eBerkshire, 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.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eIbaïama\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eA 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.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eFreezing\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eAll 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.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eWe freeze for quality, and for waste. A frozen pork rack waits for the right Sunday. A fresh one demands one.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003eThaw overnight in the fridge, on a plate. Rest at room temperature for thirty minutes before cooking.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3 style=\"text-align: center;\"\u003eDelivery\u003c\/h3\u003e\n\u003cp style=\"text-align: center;\"\u003eInsulated packaging, next-working-day UK courier. Orders before 2pm dispatch same day. Free weekday delivery over £225.\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e","products":[{"product_id":"iberico-pluma","title":"Ibérico Pluma","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe pluma is a small, flat, triangular muscle cut from the end of the loin, where it tapers towards the shoulder — sometimes called the feather cut for its shape. It is one of the most prized cuts on the Ibérico pig, despite being relatively unknown outside of Spain until recently. Each animal yields only two, weighing roughly 150–250g each, which is part of the reason it was historically underused in commercial butchery and kept for the butcher's own table.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWhat makes the pluma exceptional is the density of intramuscular marbling relative to its size. The fat is distributed in fine, even streaks through the deep red meat, and because these are acorn-fed (\u003cem\u003ebellota\u003c\/em\u003e) Ibérico pigs, that fat is unusually high in oleic acid — the same monounsaturated fatty acid found in olive oil. The oleic acid content changes the melting point and texture of the fat: it renders at a lower temperature than conventional pork fat, which means the marbling bastes the meat internally during cooking and gives the finished cut a richness and succulence that is closer to wagyu beef than to any other pork.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Ibérico breed is raised free-range on the \u003cem\u003edehesa\u003c\/em\u003e — the open oak woodland pastures of southwestern Spain — and finished during the \u003cem\u003emontanera\u003c\/em\u003e season on a diet of acorns. This is not a marketing detail; the acorn diet is what drives the fat composition and, by extension, the flavour. The meat is darker and more intensely flavoured than conventional pork, with a nuttiness and depth that reflects both the breed and the diet.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eSold IQF (individually quick frozen) to lock in quality at the point of butchery.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Spain, acorn-fed 100% Ibérico.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Ibérico pluma pork.\u003c\/p\u003e","brand":"TXULETA","offers":[{"title":"500g","offer_id":54462281548161,"sku":"5JPLUMA500","price":32.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/DomPetroffPLuma_PorkBelly_FINE_WILD.jpg?v=1719301149"},{"product_id":"la-presa","title":"Ibérico Pork Presa","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA presa from Legado Ibérico — one of the most prized cuts from the Ibérico pig, taken from the shoulder, between the shoulder blade and the loin. The presa is a muscle that does moderate work, which gives it a balance of tenderness and structure that few other cuts can match. It is heavily marbled with the distinctive, nutty, sweet intramuscular fat that only Ibérico pork produces, and when cooked over high heat, that fat renders quickly through the meat, keeping it juicy and adding a richness that is closer to beef than to conventional pork.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLegado Ibérico pigs are a heritage breed raised free-range in the dehesa woodlands of Extremadura, south-west Spain — an ancient ecosystem of holm oak and cork oak where the pigs roam freely, foraging on grass, herbs, and acorns. During the montanera season, the pigs feed heavily on acorns, which gives their fat a high proportion of oleic acid — the same monounsaturated fatty acid found in olive oil — and the distinctive nutty, sweet flavour profile that sets Ibérico pork apart from everything else. The producer is a family-run estate in Extremadura where five generations have raised purebred Ibérico pigs according to traditional methods.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe presa is a quick-cooking cut. It does not need long braising — it is at its best seared fast over high heat and served pink, sliced against the grain. Think of it as a steak rather than a roast.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIQF frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Legado Ibérico, Extremadura, Spain\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork (presa) \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days.\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"400g±","offer_id":55321403195777,"sku":"PRESA400","price":20.0,"currency_code":"GBP","in_stock":false},{"title":"500g±","offer_id":54786109735297,"sku":"PRESA500","price":25.0,"currency_code":"GBP","in_stock":false},{"title":"600g±","offer_id":55321393267073,"sku":"PRESA600","price":30.0,"currency_code":"GBP","in_stock":true},{"title":"700g±","offer_id":55563079090561,"sku":"PRESA700","price":35.0,"currency_code":"GBP","in_stock":true},{"title":"800g±","offer_id":55563079647617,"sku":"PRESA800","price":40.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/CincoJotasPresa_shoulder_FINE_WILD.jpg?v=1719301152"},{"product_id":"legado-iberico-pork-cheeks","title":"Ibérico Pork Cheeks","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePork cheeks (carrillera) from Legado Ibérico — free-range Ibérico pigs raised in the dehesa woodlands of Extremadura, south-west Spain. The carrillera is cut from the masseter muscle of the lower jaw, a compact, hard-working muscle with interlaced fibres, a high collagen content, and just enough intramuscular fat to keep it moist during long cooking. It is one of the leanest cuts on the Ibérico pig, but when braised slowly it transforms completely: the collagen breaks down into gelatin, the fibres soften, and the result is a piece of pork with a silky, almost dissolving texture and a deep, concentrated flavour that no other cut can quite match.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLegado Ibérico pigs are a heritage breed raised free-range in the ancient dehesa ecosystem — open woodland of holm oak and cork oak, where the pigs roam freely and feed on grass, herbs, and acorns during the montanera season. This diet, rich in oleic acid, gives the fat a distinctive nutty, sweet character and a higher proportion of monounsaturated fats than conventional pork. The producer is a family-run estate in Extremadura where five generations have raised purebred Ibérico pigs according to traditional methods.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePork cheeks are a braising cut — they need time and gentle heat to reach their potential, but they are one of the most rewarding things you can cook. Two to three hours in a low oven is all it takes.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIQF frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Legado Ibérico, Extremadura, Spain\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork (cheeks)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days.\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"600g","offer_id":55382661955969,"sku":"CARRIL600","price":18.0,"currency_code":"GBP","in_stock":false},{"title":"700g","offer_id":55382661857665,"sku":"CARRIL700","price":21.5,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":55143399915905,"sku":"CARRIL800","price":25.0,"currency_code":"GBP","in_stock":true},{"title":"900g","offer_id":54998399287681,"sku":"CARRIL900","price":29.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":55143399752065,"sku":"CARRIL1000","price":32.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/CincoJotasIbericoPorkCheeks_FINE_WILDUK.jpg?v=1719301156"},{"product_id":"ibaiama-pork-belly","title":"Ibaïama Pork Belly","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA whole pork belly from Ibaïama — a label-controlled Basque pork produced by just three farms in the Pyrenees, on the border of Spain and France. Ibaïama pigs are 100% born and bred in the Basque Country, raised free-range on mountainsides just a short distance from the Atlantic coast. The combination of mountain pasture, salt air, and a strictly controlled cereal-based diet produces pork with a character that is distinctly different from anything commercially reared: darker in colour, fuller in flavour, and with a melting, unctuous quality to the fat that makes it exceptional for slow-roasting.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Ibaïama label is governed by an independent body that sets strict husbandry requirements — only farms that can meet them are permitted to use the name. The pigs are fed a cereal-based diet with no GMOs and no antibiotics, and are taken to a maturity weight of 180–220kg, at which point the meat is at its most succulent. The result is a pork belly with a thick, even layer of fat, well-developed meat with genuine depth of flavour, and skin that — when scored, salted, and roasted properly — produces crackling of a quality that is difficult to achieve with standard pork.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThis belly arrives skin-on, ready to score and roast.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Ibaïama, Basque Country (France\/Spain border)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork (belly, skin-on)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days\u003c\/p\u003e","brand":"MARCHE DE CHEFS","offers":[{"title":"1.3kg","offer_id":55657653207425,"sku":"IBIAPB1300","price":33.5,"currency_code":"GBP","in_stock":false},{"title":"1.5kg","offer_id":54909539615105,"sku":"IBIAPB1500","price":38.5,"currency_code":"GBP","in_stock":true},{"title":"1.7kg","offer_id":54639383085441,"sku":"IBIAPB1700","price":43.5,"currency_code":"GBP","in_stock":false},{"title":"1.9kg","offer_id":55381446033793,"sku":"IBIAPB1900","price":48.5,"currency_code":"GBP","in_stock":false},{"title":"2.1kg","offer_id":55657649275265,"sku":"IBIAPB2100","price":53.5,"currency_code":"GBP","in_stock":true},{"title":"2.3kg","offer_id":55657651405185,"sku":"IBIAPB2300","price":58.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/IBIAIMAPORKBELLY_FINE_WILDGASTRONOMIC.jpg?v=1720003619"},{"product_id":"kurobuta-pork-rack","title":"Kurobuta Pork","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFrench-trimmed pork chops from the Duke of Berkshire — a rare heritage breed also known as Kurobuta, the Japanese word for \"black hog.\" The Berkshire pig has been bred in England for over 300 years, and this particular line descends from Queen Victoria's prized boar, Ace of Spades. It is one of the oldest identifiable pork breeds in the world, and the reason it has endured is simple: the meat is exceptional.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBerkshire pork looks and tastes different from standard pork. The meat is darker — a deep rose pink rather than pale white — with visible marbling through the muscle, a finer and shorter fibre structure, and a waxier, more unctuous fat. The flavour is what pork used to taste like before commercial breeds were selected for leanness at the expense of everything else: a full, robust, distinctly piggy flavour with a natural sweetness. The fat crisps beautifully, the meat stays juicy during cooking, and very little moisture is lost after cutting — a result of the breed's naturally higher pH, which gives the muscle better water retention.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBerkshire sows produce only five or six piglets per litter, roughly half as many as most commercial breeds. This, combined with the breed's slower growth and higher feed consumption, means that the pork costs more to produce — but the eating quality justifies it entirely.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThese chops are French-trimmed (bone cleaned and exposed) and sold in packs of two. IQF frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork (French-trimmed loin chops)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 2 chops per pack (combined weight as per variant selected)\u003c\/p\u003e","brand":"FREEDOWN FOODS","offers":[{"title":"2 x Chops 400g","offer_id":55734733144449,"sku":"KBPR400","price":15.0,"currency_code":"GBP","in_stock":false},{"title":"2 x Chops 500g","offer_id":55606824632705,"sku":"KBPR500","price":18.75,"currency_code":"GBP","in_stock":true},{"title":"2 x Chops 600g","offer_id":55340226609537,"sku":"KBPR600","price":22.5,"currency_code":"GBP","in_stock":true},{"title":"2 x Chops 700g","offer_id":55340228804993,"sku":"KBPR700","price":26.25,"currency_code":"GBP","in_stock":true},{"title":"2 x Chops 800g","offer_id":55089315152257,"sku":"KBPR800","price":30.0,"currency_code":"GBP","in_stock":false},{"title":"2 x Chops 900g","offer_id":54972301705601,"sku":"KBPR900","price":33.75,"currency_code":"GBP","in_stock":false},{"title":"2 x Chops 1.0kg","offer_id":55445814215041,"sku":"KBPR1000","price":37.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/products\/KURABUTOPORKCHOPS_FINE_WILD.jpg?v=1719301527"},{"product_id":"iberico-pork-secreto","title":"Ibérico Pork Secreto","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA secreto from Legado Ibérico — one of the most coveted cuts from the Ibérico pig. The name means \"secret,\" and the cut earned it: the secreto is a thin, flat muscle hidden between the shoulder blade and the outside of the ribcage, traditionally kept by butchers for themselves because it was too good to sell. It is one of the most intensely marbled pieces on the entire carcass — laced with streaks of the sweet, nutty acorn-fed fat that defines Ibérico pork — and when seared over high heat, the fat renders through the meat to produce something extraordinarily juicy, rich, and tender.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLegado Ibérico pigs are a heritage breed raised free-range in the dehesa woodlands of Extremadura, south-west Spain. During the montanera season, the pigs feed heavily on acorns from holm oak and cork oak, which gives their fat a high proportion of oleic acid and the distinctive nutty, sweet flavour that sets Ibérico pork apart from everything else. The producer is a family-run estate in Extremadura where five generations have raised purebred Ibérico pigs according to traditional methods.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe secreto is a thin cut with heavy marbling, which means it cooks fast and forgives easily. It is difficult to overcook — the fat content keeps it juicy even if you take it a little further than you intended. Sear it hard, slice it, and serve it. It is one of the simplest and most rewarding pieces of pork you can cook.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIQF frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Legado Ibérico, Extremadura, Spain\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork (secreto)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days\u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"400g","offer_id":55402741432705,"sku":"IBSECRETO400","price":14.0,"currency_code":"GBP","in_stock":false},{"title":"500g","offer_id":55333113594241,"sku":"IBSECRETO500","price":17.5,"currency_code":"GBP","in_stock":false},{"title":"600g","offer_id":55187494896001,"sku":"IBSECRETO600","price":21.0,"currency_code":"GBP","in_stock":true},{"title":"700g","offer_id":54860970262913,"sku":"IBSECRETO700","price":25.0,"currency_code":"GBP","in_stock":false},{"title":"800g","offer_id":54972308554113,"sku":"IBSECRETO800","price":28.5,"currency_code":"GBP","in_stock":false},{"title":"900g","offer_id":55067069317505,"sku":"IBSECRETO900","price":32.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/CesarNietoIbericoSecreto_PremiumSpanishPork_FINE_WILDUK.jpg?v=1737387975"},{"product_id":"legado-iberico-pork-loin","title":"Ibérico Loin Steaks","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLoin steaks from Legado Ibérico — free-range Ibérico pigs raised in the dehesa woodlands of Extremadura, south-west Spain. The loin (lomo) is one of the noble cuts of the Ibérico pig: a long, lean muscle that runs along the spine, valued for its fine texture, its clean flavour, and its even marbling. In Ibérico pork, the loin is a different proposition from conventional pork loin — the meat is a deep ruby-red rather than pale pink, the marbling is visible throughout, and the flavour has the distinctive nutty sweetness that comes from the pigs' acorn-rich diet during the montanera season.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLegado Ibérico pigs are a heritage breed that roam freely in the ancient dehesa ecosystem — open woodland of holm oak and cork oak — foraging on grass, herbs, and acorns. This diet gives the fat a high proportion of oleic acid, which is why the intramuscular fat melts at a lower temperature, tastes sweet and nutty, and keeps the meat juicy during cooking even though the loin is a relatively lean cut. The producer is a family-run estate in Extremadura where five generations have raised purebred Ibérico pigs according to traditional methods.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe loin is a quick-cooking cut. It is lean enough to dry out if overcooked, so the key is to sear it fast, keep the centre just pink, and rest it properly. Treat it with the same care you would give a good steak.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIQF frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Legado Ibérico, Extremadura, Spain\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork (loin steaks)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days. \u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"Default Title","offer_id":54478964294017,"sku":"LEGADOLOIN-4","price":14.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/LegadoIbericoPorkLoin_FINE_WILD.jpg?v=1742133393"},{"product_id":"legado-iberico-pork-rack","title":"Ibérico Pork Rack","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA bone-in pork rack from Legado Ibérico — free-range Ibérico pigs raised in the dehesa woodlands of Extremadura, south-west Spain. This is the loin left on the bone as a full rack: a row of rib bones with the loin muscle running along the top, offering you a roasting joint that combines the tenderness of the loin with the flavour that the bones add during cooking. The meat is a deep ruby-red with fine, even marbling throughout and the distinctive nutty aroma that comes from the pigs' acorn-rich diet.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLegado Ibérico pigs are a heritage breed that roam freely in the ancient dehesa ecosystem — open woodland of holm oak and cork oak — foraging on grass, herbs, and acorns during the montanera season. This diet gives the fat a high proportion of oleic acid, the same monounsaturated fatty acid found in olive oil, which is why the intramuscular fat has that characteristic sweet, nutty flavour and a texture that melts at a lower temperature than conventional pork fat. The producer is a family-run estate in Extremadura where five generations have raised purebred Ibérico pigs according to traditional methods.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAvailable as a half rack (6 bones, approximately 800g±, serving 2–3) or a full rack (11–12 bones, approximately 1.5kg±, serving 4–6). The rack can be roasted whole as a centrepiece or sliced into individual chops before or after cooking.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIQF frozen.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Legado Ibérico, Extremadura, Spain\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e Pork (bone-in loin rack)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days. \u003c\/p\u003e","brand":"REACH FOODS","offers":[{"title":"400g±","offer_id":55420557099393,"sku":"LPRACK400","price":15.0,"currency_code":"GBP","in_stock":false},{"title":"500g±","offer_id":55338095640961,"sku":"LPRACK500","price":18.75,"currency_code":"GBP","in_stock":true},{"title":"600g±","offer_id":54718595694977,"sku":"LPRACK600","price":22.5,"currency_code":"GBP","in_stock":false},{"title":"700g±","offer_id":55004816441729,"sku":"LPRACK700","price":26.0,"currency_code":"GBP","in_stock":true},{"title":"800g±","offer_id":54848746389889,"sku":"LPRACK800","price":30.0,"currency_code":"GBP","in_stock":false},{"title":"900g±","offer_id":55338067132801,"sku":"LPRACK900","price":33.75,"currency_code":"GBP","in_stock":false},{"title":"1kg±","offer_id":55661100138881,"sku":"LPRACK1000","price":37.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/LegadoIbericoPorkRack_FINE_WILD.jpg?v=1742133364"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/collections\/IMG_0009_1-2.jpg?v=1777208800","url":"https:\/\/www.fineandwild.com\/collections\/speciality-pork.oembed","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}