Our iberico pork fillet (Pork fillet or tenderloin is known in Spain as Solomillo Iberico.) is what a pork tenderloin is supposed to taste like.
It is the leanest cut of the Iberian pork. Intensely marbled , gloriously marbled, tender and juicy with a complex taste that sets it apart from all others. Iberico pork fillets has more in common with fine beef than regular pork.
Facts
Guijuelo gourmet from Campillo de Salvatierra - the biggest pork producing region in Spain - combines traditional family farming and rearing techniques with innovative production methods to produce some of the finest pork and hams in the region.
Iberian breeds naturally produce a high percentage of fat which creates a wonderful marbling throughout the meat (similar to wagyu beef). This results in a more intense and characteristic flavour.
Iberian pork has just 9% fat like chicken breast, with the one difference it is oleic acid, which helps reduce cholesterol. The caloric content of pork is around just 250 calories per 100g.
