Iberico Pork Belly Skin-Off

A leaner presentation of Ibérico belly, with the outer layer of fat trimmed away to give a higher proportion of meat. The remaining fat softens during cooking and helps the belly brown and crisp without drying out. Founded in 1996, De Raza Ibérico operates five Iberian pig farms and 65 estates across Castile-La Mancha, raising more than 12,000 acorn-fed pigs each year under Spanish quality regulations.