Iberico pork from Spain, from the Iberian Peninsula, a mountainous region covering central and southern parts of the Spain and Portugal - this is where you’ll find these (dark-skinned) pigs, living in wild environments and forests, feeding on acorn, oak and nuts. Its flavour distinctively different than regular pig meat, almost looks like beef when raw. What makes it extra tasty is the fat. Iberian pigs infiltrate lots of fat into their muscles, enhancing the flavour of the pork. And…the fat is good fat, oleic fat that you’ll also find in olive oil - said to reduce cholesterol.

Pork butt steak comes from the shoulder region of the pig. Despite the name, pork butt steaks are actually pork shoulder steaks known for their gorgeous marbling and rich flavour. It’s a very versatile cut of meat that can be prepared using several cooking methods. Oven, crock pot, stove, grill or air-fryer - experiment and try different ways of preparing this delicious cut.