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.

The pork loin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. It’s great for an oven-roast and just requires some seasoning.