25 years ago, Don Alfonso Sánchez decided to write his own dream and put into practice the knowledge acquired from his childhood. This is how the Aljomar brand was born in Guijuelo, the fruit of the perseverance, effort and work of a family. Today the Aljomar brand is synonymous of quality and tradition, and perfectly combines craftsmanship with innovation. Only in this way is it possible to keep the flavor intact and to be able to share it with the most demanding palates of more than 30 countries.
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- Meat, Pork - Iberico IB109
Iberico, 11-Bone Frenched Rib – (Chuletero) 6/~2.5# $/#
- Iberico pork frenched racks (aka chuletero) are an impressive cut that can either be roasted whole or sliced into bone-in pork chops. These 11-rib racks have had their bones frenched (cleaned of surface membranes and connecting meat) for a more elegant presentation. They have also been cut in half in order to fit them into their vacuum bags, with each individually…
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- Meat, Pork - Iberico IB106
Iberico, Baby Back Ribs – (Tira Costilla Espinazo) 6/~2.5# $/#
- Pork ribs are a lower cost, intensely flavorful bone-in cut that must be slow cooked until tender. Baby rack ribs (known as Tira Costilla Espinazo in Spanish) are shorter & meatier than spare ribs. Iberico pork rib racks are absolutely delicious, but naturally smaller than conventional pork racks.
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- Meat, Pork - Iberico IB111
Iberico, Back Fat, Skin-Off – (Tocino) 4/~4# $/#
- Back fat (aka Iberico fat back) is creamy, sweet fat from the belly of the hog. It can be used in a variety of applications: sausage making, making rillettes, barding (wrapping lean meat or poultry in fat to keep it moist during cooking), or curing to produce lardo, an Italian delicacy.
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- Meat, Pork - Iberico IB110
Iberico, Belly – (Panceta) Raw, Skin-Off 4/~5# $/#
- Iberico pork bellies (aka Panceta) are a rich, succulent cut with flavorful ribbons of fat & meat. This is the same cut bacon is made from, but it is also delicious slow-roasted or braised until tender.
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- Meat, Pork - Iberico IB108
Iberico, Collar – (Cabacero) 8/~2# $/#
- The Iberico pork collar (aka Boneless Neck, Cabecero) is a well-marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing.
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- Meat, Pork - Iberico IB105
Iberico, Shoulder Eye Muscle – (Presa) 12/~24oz. $/#
- The shoulder eye steak (aka Presa, Macilla, Iberian Ball) is a prized cut from the shoulder that is remarkably marbled, succulent & tender. It is typically seared, roasted or grilled whole or sliced. In Spain it is also sometimes cured.
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- Meat, Pork - Iberico IB102
Iberico, Shoulder Muscle, Skirt-like – (Secreto) 20/~16oz. $/#
- The secreto is a small, hidden (“secret”) boneless cut from behind the shoulder. Tender, well-marbled & delicious, this is a great cut for quick cooking applications like searing or grilling. It offers great flavor even when simply served seasoned with salt & pepper. Even though it's cut from an entirely different part of the animal, secreto is sometimes referred to as “skirt steak” in…
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- Meat, Pork - Iberico IB1021
Iberico, Shoulder Muscle, Skirt-like – (Secreto) SINGLE ~16oz $/#
- The secreto is a small, hidden (“secret”) boneless cut from behind the shoulder. Tender, well-marbled & delicious, this is a great cut for quick cooking applications like searing or grilling. It offers great flavor even when simply served seasoned with salt & pepper. Even though it's cut from an entirely different part of the animal, secreto is sometimes referred to as “skirt steak” in…
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- Meat, Pork - Iberico IB107
Iberico, St. Louis Spare Ribs, – (Tira Costilla) 6/~2.5# $/#
- Pork ribs are a lower cost, intensely flavorful bone-in cut that must be slow cooked until tender. Spare ribs are larger, fattier ribs than the baby backs, with a rich, meaty flavor. Iberico pork spare ribs are naturally smaller than conventional pork ribs but more delicious. These spare ribs are a St Louis cut, which means they have been cut…
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- Meat, Pork - Iberico IB103
Iberico, Striploin, Boneless – (Lomo) 10/~2.5# $/#
- Iberico pork striploins (aka Lomo) are a lean, tender, mild-flavored boneless cut. Though they are narrower than conventional pork loin, they can be cooked similarly – roasted as whole portions or sliced into pork chops. These striploins have been cleaned before vacuum packing.
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