Iberico Pork Belly – Tail End

Iberico Pork Belly Tail End sections really are a connoisseur’s delight – often used to produce exceptional pancetta, contributing to their rarity. Due to their high fat content, they might not be immediately recognised as high-quality by the British public. However, for those willing to appreciate the value of the fat and its interplay with the meat, these cuts offer an extraordinary experience.

These Tail End sections of the Belly are mostly boneless with only 1 or 2 small bones from the tip of the spare rib rack.

NOTE: These are fat. Don’t waste the fat looking for the meat, just cook it and collect all that magical rendered lard. A traditional recipe for rendered fat I’ve used many times calls for adding numerous Bay leaves and fresh Garlic cloves to the render. Once cooked, pour the liquid through a sieve into tubs or jars and refrigerate. This makes an amazing alternative savoury spread to butter that’s super tasty for frying or general cooking.