132 in stock
WHAT IS CABECERO IBERICO?
Cabecero iberico is the pork collar or top of the loin, also known in Italian as coppa or capocollo. This is the muscle running from the neck of the pig to the ribs. After the loin, the cabecero is the third largest muscle from the Iberico pork. Cabecero Iberico is an extremely well marbled pork cut, that lends itself to a variety of cooking methods due to its high level of fat infiltration.
Please note that our cabecero does not include the Presa iberica.
Iberico pork comes from free-range Iberico pigs indigenous to Spain. They live an ideal life rooting for acorns under cork and holm oak trees. Their diet provides a complex flavour and a fat that literally melts in your mouth. The exercise provides the beautiful marbling that distinguishes Iberico pork from any other.
HOW TO COOK CABECERO IBERICA?
We have customers that use the cabecero for sausage making, curing and smoking. It is a great cut that can be cooked like a traditional roast pork shoulder or cut into steaks and cooked on the BBQ.
Cabecero is very quick and easy to prepare for roasting. Once fully thawed, season with salt and pepper and place in a hot oven at 200°C for approximately 30 minutes. Please make sure you use a good meat thermometer to ensure it is not overcooked. Roast until its internal temperature is 57°C for medium rare. Let it rest for 5 minutes, then cut thin slices to best enjoy the flavour.
This pork roast will taste like a roast beef! It really is phenomenal in how it tastes. Try one today to find out!
HOW WILL I RECEIVE MY CABECERO IBERICO?
You will receive one frozen vac pac of cabecero iberico delivered on ice pads. If you are not using the cabecero straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking.
PLEASE NOTE THAT WEIGHTS CAN VARY FROM CABECERO TO CABECERO, SO EXPECT A SLIGHT VARIATION ON THE THE WEIGHT OF YOUR CABECERO IBERICO.
|Ingredients: 100% Ibérian pork,
|Net Weight: 0.95Kg
|Best Before: See Label
|Country of Origin: Spain
|Brand: Sebastian Crego
|Packaging: Vacuum Bag
|Storage: Keep Frozen
|Usage: Cook before serving, Defrost before use
“Our Fuego wood oven has transformed our restaurant! As a piece of kit, it is extremely versatile and controllable, allowing us to roast all of our meats and vegetables in the wood burning oven as well as using it as a charcoal grill during service. The flavour of everything coming out of the Fuego clay pizza oven is incredible due to the amazing smoky, charred tones added to the smell and taste of everything that’s cooked in it. It is not expensive to run as all the kiln-dried wood we use heats the wood fired pizza oven pretty quickly and it retains its temperature really well, only needing to add logs to the fire a few times over the course of service.”
“We wanted a traditional wood oven that ticked lots of boxes, for us it had to be made of brick for the authentic feel, have amazing functionality and great quality. Our Fuego clay pizza oven ticks them all. Our pizza nights are such a fantastic feature for the guests that stay in our holiday cottages and it’s a great way of bringing friends and family together for making those special memories. Highly recommended”
“The traditional methods used within its construction and the unrivalled ability to retain heat have thoroughly impressed us. It has been a welcome addition to our BBQ and live music events. We cannot recommend the Fuego brand enough and it has been extremely popular with our chefs and customers alike.”