Legado Ibérico pork loin with two sliced steaks, showcasing marbled texture and premium cut from acorn-fed Spanish pigs. Ideal for gourmet pork dishes.

Legado Ibérico Loin Steaks

Name: Legado Ibérico Loin Steaks
Brand: REACH FOODS
SKU: LEGADOLOIN-4
Price: 14.50 GBP
Availability: InStock

£14.50

Net: 300g± (2 steaks) Extremadura, Spain Free-range, dehesa-raised, acorn-fed during montanera

Loin steaks from Legado Ibérico — free-range Ibérico pigs raised in the dehesa woodlands of Extremadura. The loin is one of the noble cuts: lean, fine-textured, deep ruby-red, with even marbling and the nutty sweetness of an acorn-fed diet. Sear fast, serve just pink.

£14.50

Loin 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.

Legado 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.

The 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.

IQF frozen.

Producer: Legado Ibérico, Extremadura, Spain

Ingredients: Pork (loin steaks)

Storage: Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days.

Net: 300g±

Remove the loin steaks from the freezer and defrost in the refrigerator for 12–24 hours. Once defrosted, take them out of the fridge 15 minutes before cooking. Pat dry with kitchen paper. Season generously with flaky sea salt.

The Ibérico loin is a lean cut — it has enough marbling to keep it juicy, but it will dry out if overcooked. Speed and heat are the key.

Heat a heavy pan over high heat. Add a thin film of oil or let the fat in the steaks render — Ibérico fat melts readily and the steaks will produce some of their own cooking fat once they hit the heat. Sear for 2–3 minutes per side until deeply caramelised on the outside. The internal temperature should reach 63°C — at this point the centre will be just pink, which is where Ibérico loin is at its best. If the steaks are thin, err on the side of undercooking rather than overcooking — the residual heat during resting will bring them up.

Rest for 5 minutes before serving. Slice against the grain if the steaks are thick enough to carve, or serve whole.

The clean, sweet flavour of Ibérico loin works well with simple, bright accompaniments. A squeeze of lemon, a salad of ripe tomatoes with olive oil and flaky salt, roasted peppers, or a handful of peppery leaves. It also takes well to a light pan sauce — deglaze the pan with a splash of sherry or white wine, add a knob of butter, and spoon it over the steaks. Pimentón, smoked paprika, or a little piment d'Espelette add warmth without overpowering the pork.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Loin 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.

Legado 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.

The 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.

IQF frozen.

Producer: Legado Ibérico, Extremadura, Spain

Ingredients: Pork (loin steaks)

Storage: Store frozen. Defrost in the refrigerator for 12–24 hours before cooking. Once defrosted, use within 2 days.

Net: 300g±

Preparation / Cooking

Remove the loin steaks from the freezer and defrost in the refrigerator for 12–24 hours. Once defrosted, take them out of the fridge 15 minutes before cooking. Pat dry with kitchen paper. Season generously with flaky sea salt.

The Ibérico loin is a lean cut — it has enough marbling to keep it juicy, but it will dry out if overcooked. Speed and heat are the key.

Heat a heavy pan over high heat. Add a thin film of oil or let the fat in the steaks render — Ibérico fat melts readily and the steaks will produce some of their own cooking fat once they hit the heat. Sear for 2–3 minutes per side until deeply caramelised on the outside. The internal temperature should reach 63°C — at this point the centre will be just pink, which is where Ibérico loin is at its best. If the steaks are thin, err on the side of undercooking rather than overcooking — the residual heat during resting will bring them up.

Rest for 5 minutes before serving. Slice against the grain if the steaks are thick enough to carve, or serve whole.

The clean, sweet flavour of Ibérico loin works well with simple, bright accompaniments. A squeeze of lemon, a salad of ripe tomatoes with olive oil and flaky salt, roasted peppers, or a handful of peppery leaves. It also takes well to a light pan sauce — deglaze the pan with a splash of sherry or white wine, add a knob of butter, and spoon it over the steaks. Pimentón, smoked paprika, or a little piment d'Espelette add warmth without overpowering the pork.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Order Before 2pm For Uk Next Day Delivery

SELECT YOUR DELIVERY DATE AT CHECKOUT

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