What Is Ibérico Pork and How to Cook It Like a Pro

If you’ve never tried Ibérico pork, you’re in for a culinary revelation. Prized for its rich marbling, deep flavor, and melt-in-your-mouth tenderness, this gourmet pork from Spain is unlike anything you’ve experienced. Whether pan-seared, grilled, or slow-cooked, Ibérico pork deserves a place in your kitchen—and on your table.

What Is Ibérico Pork?

Ibérico pork comes from a special breed of pig native to the Iberian Peninsula, which includes parts of southern Spain and Portugal. These pigs roam freely in oak-dotted pastures and feed primarily on acorns, nuts, and natural grasses. This unique lifestyle, combined with their genetics, gives the meat its signature marbling, nutty flavor, and deep crimson color.

Unlike conventional pork, Ibérico pork more closely resembles beef in appearance and richness. It’s also a source of heart-healthy oleic acid, the same monounsaturated fat found in olive oil. The result? A cut of pork that’s both indulgent and surprisingly balanced.

Popular cuts of Ibérico pork include:

• Presa – A thick, juicy cut from the shoulder, similar to a small steak.
• Secreto – A hidden gem cut behind the shoulder, tender and well-marbled.
• Tenderloin – Incredibly tender and lean, perfect for quick searing.
• Ribs and Coppa – Ideal for slow-cooking or smoking.
• 4-Rib Rack – Impressive in presentation, richly marbled and perfect for roasting.

How to Cook Ibérico Pork

Because Ibérico pork is so richly marbled, it doesn’t require much fuss. Let the quality of the meat shine by keeping your preparations simple and focusing on temperature and technique.

Grilling

Low & Slow Method (Whole Rack or Hanging)

For a tender, juicy result with an irresistible crust, preheat your grill to 300–350°F. Place the full rack directly on the grates (or hang it if using a smoker), and cook for 30 minutes to 1 hour, or until the internal temperature reaches 145°F. This method enhances the natural marbling and slowly builds complex flavor.

High-Heat Sear (Individual Rib Chops)

Short on time? Turn up the heat! Slice the rack into individual rib chops and place them directly over high heat. Grill for about 4 minutes per side, or until the meat reaches 145°F internally. This technique delivers a golden, caramelized exterior while keeping the inside juicy and flavorful.

Quick Tip: If you’re cooking by eye, aim for 1.5 minutes per side per ½-inch of thickness as a guideline.

Pan-Searing

Perfect for thin, well-marbled cuts like Secreto or Tenderloin. Sear at high heat (400°F) in a hot pan for about 2 minutes per side. You’ll get a golden crust and a tender, juicy center. Check out this delicious Ibérico pork tenderloin with fig and sherry vinegar pan sauce recipe here. 

How to cook Presa

Ibérico Presa is a prized cut from the shoulder of the Ibérico pig—oval-shaped, beautifully marbled, and remarkably tender. Because there are only two per animal, it’s considered one of the most exclusive cuts in Spanish cuisine. Often compared to the zabuton in wagyu beef, presa delivers a rich, juicy flavor that shines with simple preparation. 

To cook, season generously with sea salt and sear on a hot grill or cast-iron skillet for 4–5 minutes per side, depending on thickness. Aim for a medium-rare to medium finish (135–140°F internal temperature), then let it rest before slicing. This cut is best served thinly sliced across the grain, allowing its buttery texture and deep flavor to take center stage.

Pro Tips for Perfect Ibérico Pork

• Avoid overcooking. Thin cuts can go from perfect to dry quickly. Aim for 145°F for tender cuts, and up to 200°F for slow-cooked ones.
• Rest your meat. Let your pork rest for 5–10 minutes before slicing to allow the juices to redistribute.
• No meat thermometer: As a general rule, cook for 30 minutes per pound at 350°F for perfectly tender results.

Nicola’s Marketplace offers a premium selection of heirloom Ibérico pork cuts, including Presa, Secreto, Tenderloin, and Rib Rack—each hand-selected for quality, marbling, and flavor. Whether you’re preparing a weeknight meal or hosting a gourmet dinner, Ibérico pork is a memorable way to elevate your cooking.