Located in the back part between the hams and the backbone, in the abdominal cavity.  Because of his genetic properties, the Ibérico pig stands out for its incredible flavour, texture and tenderness. This is no more apparent than in the Solomillo, the most tender cut of all. This is very lean, so please do not cook this to more than medium rare.  Sold by the piece, each piece averages approximately 3/4LB.

This is not the acorn (Bellota) finished Ibérico.  The cebo is the regular, all natural Ibérico pork.  Raised in the same manner as the bellota pigs, the pigs eat natural foods, and just like the bellota, the cebo is hormone and antibiotic free.  All Fermin Cebo Ibérico pigs are raised in the same protected lands as the bellota pigs.  

With your order, we will be forwarding copies that the Wagshal's director of culinary operations has developed for the solomillo, including a wonderful one that wraps the solomillo with our Ibérico de bellota smoked panecta to create an absolutely wonderful dish (See picture)!