Revised Boneless Iberico Pork Neck, ES

A pig’s neck is the meat and muscle tissue that wraps around the pig from the starting point between its front legs, to about 1/4 of its back. It is bordered by the head, abdomen (breasts) and flanks.

The meat is fatty with stripes that are red in the core and white at the edges. Very juicy and aromatic, intensely marbled. Iberico pork is a Spanish culinary treasure, among the best pork in the world. While Iberico is best known for its famous slow-aged hams, other cuts are juicy, moist and delicious. This Iberico pork is free-range on traditional Spanish pastures known as dehesas. It is fed a natural diet of grain, corn, wheat, grass and forage. No added growth hormones or antibiotics are ever used.

Iberico pork raised in this way is considered “Campo Iberian Pork” under Spanish law, a term that requires the animals to be raised outdoors on an all-natural, grain-based diet.

Preparation:

Defrost the meat. Remove from the vacuum pack and blot with kitchen paper. Heat the pan to a high temperature. Coat the steaks on both sides with olive oil and season with salt and pepper. Sear steaks on each side for 2 to 5 minutes, depending on desired doneness. Remove the meat from the pan and let it rest on a wire rack for 5 minutes. Note: Be sure to dry the meat well to get a roast, not a boil.