White Oak Pastures in Bluffton, Ga., has raised heirloom black-hoof Ibérico pigs from Iberian Pastures for about five years. The breed, imported from Spain, has thrived on a diet of peanuts, pecans and sunflower seeds. While the pork — rich and succulent Ibérico for enjoying fresh or cured — has been sold to restaurants, it’s now available retail. Cuts from the loin are magnificently flavorful and tender when grilled or seared on a plancha. Other cuts, like cheeks, are meant for braising. Some Spanish pieces, like secreto and abanico, are described as similar to flank or skirt steak, but I found them thin, uneven and not entirely satisfying. I liked these best cut in strips, marinated and stir-fried. Familiar cuts like tenderloin tend to sell out quickly, though they are replenished regularly.
Fresh Ibérico Pork, $2.50 to $67.50, amazon.com; White Oak Pastures, Bluffton, Ga., 229-641-2081, whiteoakpastures.com.
Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.
