When we first tried this exquisite Ibérico de Bellota pork tenderloin, it was an awe-inspiring moment. This is what a tenderloin is supposed to taste like! Juicy and tender with plenty of flavor, it was like discovering a long-lost friend.

Ibérico de Bellota pork is arguably the world's finest. Unlike modern pork, which has had all of the flavor and juiciness bred out of it, Ibérico pork is more similar to fine beef. And the acorn-fed Bellota grade is the very finest in Spain.

Like a fine cut of beef, this acorn-fed tenderloin is best seared or grilled medium rare. This is the most tender of cuts, so treat it tenderly! Lightly season your Ibérico tenderloin with just salt and pepper and do not overcook - your reward is a juicy, pink center that showcases the meat's rich, nutty flavor.

Montaraz raises Ibérico de Bellota pigs in the vast ‘dehesa’ forests of southwest Spain, where they graze on grass and herbs under cork and holm oaks. In the fall they feast on huge amounts of sweet acorns. This wild diet adds deep flavor, and extensive exercise infuses the meat with flavorful fat, much like a fine steak. Ibérico pork is prized across the world, and the demand helps to preserve hundreds of thousands of acres of 'dehesa' rangeland from development.

If you see Ibérico pork on the market that isn't called Bellota, it is not the finest quality.

This fresh Ibérico pork tenderloin comes from an ancient breed of pig, the black-hoofed Cerdo Ibérico, which has been roaming the woodland meadows of western Spain for thousands of years. Ibérico pork is served at the finest restaurants across Spain. Serve the best at your home!

The USDA recommends cooking all whole cuts of meat (including pork) to 145°F as measured with a food thermometer placed in the thickest part of the meat.

NOTE: this item is CA Prop 12 compliant.