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  • 100% Iberian breed. Delicious from 0 to 100

At EXTREM PURO EXTREMADURA we have the worst boss in the world: our own exigency. This effort is reflected in the quality of our Iberian products. All of our pigs are 100% Iberian breed, raised free-range and fed on the acorns which they find whilst passing through an unbeatable ecological paradise which is our Extremadura Oak Forest.

And, so that you can try the purest EXTREM PURO EXTREMADURA Iberian taste, we have the best fresh acorn-fed 100% Iberian meat available for you. To guarantee its freshness, it is only available to buy during the months of January, February and March. The mast-feeding months, when the pigs are only fed on what the oak forest has to offer them. Nothing else.

So that you don’t miss out on the opportunity to enjoy the compete taste of our fresh Iberian acorn-fed meats, you can leave your details and we will make sure that we keep you informed. You will be the first to find out about their availability

  • This piece covers the ribs of the acorn fed Iberian pig, which is the external covering of their ribs. It is a fine, fat infiltrated, intense red coloured cut. This is an extremely tasty delicacy.  This piece covers the ribs of the acorn fed Iberian pig, which is the external covering of their ribs. It is a fine, fat infiltrated, intense red coloured cut. This is an extremely tasty delicacy. 

  • This is one of the most recognised parts of the Iberian pig, with a high level of fat infiltration and a fine grain as it is obtained from the Iberian pig's iliospinal muscle, which is practically free from external fat. The pork loin's exquisite taste, which is rich in nutrients and low comparative proportion of fat, calories and cholesterol make this excellent an choice. This is one of the most recognised parts of the Iberian pig, with a high level of fat infiltration and a fine grain as it is obtained from the Iberian pig's iliospinal muscle, which is practically free from external fat. The pork loin's exquisite taste, which is rich in nutrients and low comparative proportion of fat, calories and cholesterol make this excellent an choice.

  • This is obtained when the Iberian loin is quartered, corresponding to the skull cut, both pieces are joined together with the tenderloin being found in the area closest to the pork shoulder. This is a cut particularly rich in intramuscular fat, which, when cooked is exceedingly tasty, tender and aromatic, it's infiltrated fat content provides a great deal of succulence. 

    This is obtained when the Iberian loin is quartered, corresponding to the skull cut, both pieces are joined together with the tenderloin being found in the area closest to the pork shoulder. This is a cut particularly rich in intramuscular fat, which, when cooked is exceedingly tasty, tender and aromatic, it's infiltrated fat content provides a great deal of succulence. 

  • The Iberian pork fillets is a cut from the internal part of the loin next to the shoulder, during the carcass processing it sticks to the pork fat. This cut has a high fat content, which accumulates infiltrated fat in the muscle mass, creating white marbling that provides it with texture and exceptional taste.

    The Iberian pork fillets is a cut from the internal part of the loin next to the shoulder, during the carcass processing it sticks to the pork fat. This cut has a high fat content, which accumulates infiltrated fat in the muscle mass, creating white marbling that provides it with texture and exceptional taste.

  • Joined to the scapula, this cut is part of the loin's lessee, It is one of the most outstanding cut's of the Iberian pig, mainly due to its delicate marbling throughout, which provides it with flavour, texture and exceptional succulence. Recommended to be cooked on the griddle or barbecue to ensure it's succulence, and to allow the fine infiltrated fat to melt on the palate.

    Joined to the scapula, this cut is part of the loin's lessee, It is one of the most outstanding cut's of the Iberian pig, mainly due to its delicate marbling throughout, which provides it with flavour, texture and exceptional succulence. Recommended to be cooked on the griddle or barbecue to ensure it's succulence, and to allow the fine infiltrated fat to melt on the palate.

  • These are rib strips that achieve an exceptional combination of firm texture and outstanding levels of fat infiltration, which gives it a genuine taste and high level of succulence. Ideal for roasting or frying. This is a true taste celebration that preserves all the flavour of the Iberian rib on the palate.

    These are rib strips that achieve an exceptional combination of firm texture and outstanding levels of fat infiltration, which gives it a genuine taste and high level of succulence. Ideal for roasting or frying. This is a true taste celebration that preserves all the flavour of the Iberian rib on the palate.

  • This is an exceedingly tasty cut.This cut comes from muscles located on either side of the lower side of the Iberian pig's jaw. This is a lean meat cut, slightly fibrous, with a firmness that is agreeable on the palette. Best served in casseroles.

    This is an exceedingly tasty cut.This cut comes from muscles located on either side of the lower side of the Iberian pig's jaw. This is a lean meat cut, slightly fibrous, with a firmness that is agreeable on the palette. Best served in casseroles.

  • This is the piece which is obtained from the top of the loin, next to the shoulder. It’s a part with an abundant marble infiltration and which is juicy and tasty. It is best cooked on the griddle. 

    This is the piece which is obtained from the top of the loin, next to the shoulder. It’s a part with an abundant marble infiltration and which is juicy and tasty. It is best cooked on the griddle.