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Until now, raw Iberico pork cuts like Secreto, Presa, Pluma, and Solomillo were almost exclusively found on fine-dining menus, or not found stateside at all. Now that we're bringing them to your kitchen for the first time, you can grill, sear, slice, and pair with your favorite cheeses and wines for pitch-perfect meals.
This isn’t just pork – it’s Iberico. Sourced from heritage-bred pigs raised on the ancient Dehesa meadows of Spain and finished on acorns, these cuts are prized for their rich marbling, depth of flavor, and melt-in-your-mouth texture. From the rare raw Secreto and Pluma, to the traditionally air-cured Jamón and Lomo, every cut reflects centuries of craft.
We’ve partnered with Fermín, the first producer to export Jamón Ibérico to the U.S. and a legacy name in Spain. Their pigs are raised free-range in oak-filled pastures, and their cured cuts are aged in natural drying rooms that follow the rhythms of the mountain climate. Every element, from sourcing to seasoning, is deeply rooted in regional tradition and time honored technique.
Learn the meaning behind Spain’s most prestigious pork designation—and why it matters.
Tips to sear and slice Secreto for bold flavor and melt-in-your-mouth texture.
A restaurant-worthy dish you can make at home. This pairing brings together tender, juicy Pluma Ibérico with crisp roasted Brussels sprouts and a smoky romesco sauce.
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Learn how to cook Iberico Pluma to perfection—quick-seared or grilled for a tender, juicy finish with rich marbling and deep flavor.
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