Iberico pork fillet is a lean cut of Iberian pork, known as Solomillo Iberico in Spain. It's a versatile cut that works well on the barbecue or grill, cooking quickly and evenly. Iberico de bellota pork is famous for its intense marbling and complex taste, setting it apart from other pork. Unlike modern pork, Iberico pork has more in common with fine beef. To cook the fillet, lightly season it with salt and pepper and sear or grill it medium rare. This tender cut should be treated gently, and overcooking should be avoided to preserve its juicy, pink center.
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