BELLOTA IBÉRICO MEAT

FISAN bellota Iberico meat stands out both because of its multiple nutritional qualities and the gastronomic experience it provides all the senses with. These are some of the reasons why buying bellota Iberico gourmet meat is an excellent choice:

• It comes from free-range, bellota-fed pigs.
• Each piece is quality certified.
• Exclusive, limited-unit production.
• The richest Iberico pork cuts are provided.
• It enhances many recipes with its juicy, delicious and tender texture.

After placing the order in FISAN’S online shop, the bellota Iberico meat is sent frozen in vacuum-packed bags to preserve all the food’s organoleptic properties until it is consumed.

The number of montanera Iberico meat pieces that are delivered in each pack depends on how it is butchered. According to this, each pack will include the following number of pieces:

• Bellota Iberico sirloin: 3 pieces
• Bellota iberico presa shoulder cut: 1 piece
• Bellota Iberico secreto shoulder cut: 2 pieces 
• Bellota Iberico pluma cut: 4 pieces
• Bellota Iberico lagarto: 1 piece
• Iberico jowl: 4 pieces

If it is not going to be consumed in the near future, ideally, the cold chain should not be broken, and the meat should be stored in the freezer at -18ºC. If it is going to be cooked within the next few hours, it must be left to slowly defrost in the refrigerator and should not be frozen again unless cooked.

It is best to consume FISAN bellota meat within 36 months from the date of freezing. In the case of bellota Iberico lagarto, it is best to consume it within 24 months.

The best time to buy and taste FISAN bellota Iberico pork meat is when the bellota pigs are slaughtered. Every year, during the months of January, February and March, the delicacy of the montanera meat pieces that come from the quartering of the pig can be enjoyed. At FISAN, we only sell frozen meat, so that it is available in the best conditions throughout the entire year.

FISAN bellota Iberico meat units are limited because it is seasonal meat that only comes from bellota Iberico pigs that have fed on bellotas during the montanera.

The availability of bellotas on the dehesa is seasonal and mainly limited to the first quarter of the year. To ensure that each pig can have the optimum amount of resources, only a small number of animals are allowed to feed exclusively on bellotas during the montanera. This is why bellota meat production is so exclusive.

Yes, at FISAN, bellota meat is frozen and stored under the best conditions so that it can be savoured in any month of the year.

• Bellota Iberico sirloin can be cooked in an iron cocotte using a technique called “cold lid”. A way of preparing sirloin that will delight lovers of well-cooked meat.
• Bellota Iberico presa cut, juicy, marbled and exquisite, is excellent for macerating or marinating.
• Bellota Iberico pluma cut only needs to be lightly grilled for guests’ enjoyment. 
• Bellota Iberico secreto is one of the tastiest and juiciest cuts because of its fat infiltration. A versatile piece that fits in very well with grilled dishes: it will be golden and crunchy on the outside and very tasty inside.
• Bellota Iberico lagarto bellota stands out if it is confited in a steam oven at 70° for 10 hours and grilled to finish. An exotic seasoning and a classic garnish will round off this dish.
• Bellota Iberico jowl meat is perfect to prepare in delicious stews, slow-cooked and accompanied by

FISAN meat is available from our FISAN online store, open to the public 365 days a year. Sirloin, secreto cut, pluma cut, or Iberico presa cut stand out among our selection of gourmet meat from FISAN pigs.

Bellota meat will captivate those who seek a unique and exclusive gastronomic experience. It is perfect for:

• Lovers of good food: if you are a passionate foodie who loves authentic flavours, bellota meat offers a burst of nuances that can only be provided by free-range Iberico pigs that have fed on bellotas. 
• Foodies on the hunt for a gourmet fancy: if you want to indulge at home, this meat is ideal for preparing exceptional dishes that will turn every meal into a special occasion
• Chefs and creative cooks: bellota meat is the preferred choice of top chefs who wish to innovate by using premium cuts such as secreto, presa, or pluma. Its juiciness turns any creation into a masterpiece.
• Traditional cuisine enthusiasts: perfect for Iberico meat lovers who enjoy recreating classic recipes with pieces that come straight from the dehesa.