Iberico Pork Fillet, 1Kg, Spanish, Grass Fed, Lean, Tender, Marbled, for Grilling or Pan Sealing Reviews

4.9 Rating 108 Reviews

Our iberico pork fillet is a lean cut of the Iberian pork, known in Spain as Solomillo Iberico. It is a very versatile cut and works well on the barbecue or grill as it cooks quickly and evenly. Iberico de bellota have long been famous for their intense marbling and complex taste. Unlike modern pork, which has had all of its flavour and colour bred out of it, Iberico pork has more in common with fine beef. To cook the fillet, lightly season it with salt and pepper and cook in a hot pan for about 10 minutes, but do not overcook it - your reward is a juicy, pink center.

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“I just can’t get over the flavour & texture of this Iberico fillet! I’d choose this over beef any day!!”

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Posted 5 years ago

Sebastian Petit

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“Absolutely delicious. The Iberico pork is every bit as good as everyone says. And the fillet is pretty reasonably priced, too. I will definitely be back for more!”

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Posted 5 years ago

Radmila Vujnovic

Verified Reviewer

“Perfect! This was the best pork fillet I've prepared and ate. I had given up on pork fillets believing that I do not know how to prepare it. I was sceptical because the advice is not to over cook it. My husband and I like our meet well done and we were more than pleased with the outcome. First piece I roasted with herbs in oven for 35 min and it was perfectly tender and tasty. Second piece my husband griddled as medallions and it was crispy by tender, exactly to our taste. I was positively surprised to find 2 pork fillets in the package, each perfect size for 2 persons. However, it would be very helpful if the 2 pieces were sealed separately so that only one can be defrosted and used at a time. Otherwise, we had to eat it within 2 days from defrosting. This is the only pork fillet which I will be buying future.”

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Posted 5 years ago

Fernando Rodriguez

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“Really tasty!!”

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Posted 5 years ago

Sarah Gilmour

Verified Reviewer

“Fantastic quality! I'm looking first to having this again.”

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Posted 5 years ago

“Cooked the pork fillet in sherry sauce from the website. Incredibly tender and succulent. Will definitely buy again.”

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Posted 5 years ago

“This is the second time I have cooked the Iberico Pork Fillet. It was cooked following the recipe on the Basco web site, served with long grain and wild rice, fresh peas, orange segments and the Pedro Jimenez sauce. It really surprised everyone and as a main course, following the lobster mentioned previously, was a fantastic meal which we will definitely repeat”