DescriptionThe Iberico Pork Ventresca comes from the lower belly of the Iberian pig one of the most flavorful and luxurious cuts. With its abundant marbling and delicate layers of fat, it offers exceptional juiciness and a buttery, melt-in-the-mouth texture.The Iberico pig’s acorn-rich (bellota) diet gives this cut its signature aroma and subtle nutty sweetness. Ideal for grilling, slow roasting, or refined culinary creations, the Ventresca embodies the essence of Iberian gastronomy indulgent, authentic, and full of character.
