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Iberico Pork Bites

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Iberico Pork Bites

SKU: 081285
|1 oz (28 g) each, 2 oz (56 g) total
Availability:In stock
$28

Indulge in the exceptional flavor of Marky’s Iberico Pork Bites, a gourmet selection featuring both ham and pork loin from Spain’s prized 100% Iberico pigs.

Each bite showcases a harmonious balance of rich, savory taste and a tender, melt-in-your-mouth texture, thanks to the pigs’ acorn-rich diet during Montanera season.

Perfect for crafting unforgettable tapas or enriching your charcuterie board, these bites deliver an authentic taste of Spain that pairs beautifully with fine wine or fresh bread.

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Approximate shipping time is 1 business day
FEATURES
Savor the intense aroma, sharp buttery flavor, and juicy texture of 100% Iberico acorn-finished pork.Savor the intense aroma, sharp buttery flavor, and juicy texture of 100% Iberico acorn-finished pork.
HAM - Superbly flavorful slices with a richly nutty taste and a texture that melts in your mouth.HAM - Superbly flavorful slices with a richly nutty taste and a texture that melts in your mouth.
LOIN - Exceptionally tender cuts that showcase Iberico’s profoundly savory taste and velvety texture.LOIN - Exceptionally tender cuts that showcase Iberico’s profoundly savory taste and velvety texture.
Seasoned and cured for up to two years in La Alberca, Spain, using only artisanal methods.Seasoned and cured for up to two years in La Alberca, Spain, using only artisanal methods.
Indulge in the exquisite taste that only the finest 100% Iberico acorn-finished pork can provide.Indulge in the exquisite taste that only the finest 100% Iberico acorn-finished pork can provide.

Marky's Iberico Ham and Pork Loin Bites, Bocadillos de Jamón y Lomo Ibérico - 1 oz (28 g) vacuum-sealed tray each, 2 oz (56 g) pack total, by Marky's, from Spain.

Marky's Iberico Pork Bites are made from acorn-finished, free-range, 100% Iberico pigs. They have an intense aroma and coloration, a sharp, buttery flavor, and a delicately juicy texture that melts in the mouth. Pairing famously well with good wine and fresh Spanish bread, they shine in Asturian cuisine and recipes incorporating cured pork.

During the 5 months of Montanera season from October to February, Iberico pigs roam through Spain's unique Dehesa pastures near its western border with Portugal, doubling their weight as they forage for acorns and grasses. This exercise suffuses their meat with a rich marbling of fat, and using artisanal methods at La Alberca, we season and cure the loin for 70 days and the ham for 48 months.

Before opening and enjoying, we recommend running the package under warm water (38°C / 100°F) for a minute or two to enhance the pork's flavor and make it easier to separate individual slices.

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