Iberico Pork

Iberico pork comes from a special breed of pig, the Iberian pig, native to the Iberian Peninsula (Spain and Portugal). These pigs are often raised on a diet of acorns and natural pastures, which contributes to the meat's distinct flavor and marbling. The meat is known for its rich, savory taste and high fat content.

Iberico pork is highly valued in culinary applications, especially for producing high-quality cured meats. It is most famously used to make "jamón Ibérico" (Iberian ham), as well as various types of salami, chorizo, and other sausages. Its unique fat composition allows for a smooth texture and intense flavor in these products.

As a whole food, pork is generally recognized as safe for consumption by the FDA. It is a source of protein, vitamins, and minerals. Like other meats, it contains saturated fat and cholesterol. Regulatory bodies like JECFA and EFSA evaluate food additives and contaminants, not whole food ingredients like Iberico pork.