Iberian Pork Solomillo (Fillet)
Want to learn more about Iberian Pork Solomillo?
In this video, Martín the Iberian meat expert from Blázquez reveals all the secrets of Iberian solomillo and offers a tasty recipe for cooking lacquered pork tenderloin.
Solomillo is the part of the tenderloin, the muscle found between the loin and the ribs of the Iberian pig; it is a very tender cut that releases all the aromas and flavors typical of Iberian pork.
An original idea for cooking patanegra fillet is to prepare the fillet in a hot pan, after cooking let it rest for a few minutes wrapped in foil and then brown the meat in butter.
As a finishing touch, a salted caramel sauce to garnish and mashed potatoes as a side dish.
Iberian pork, unlike what one might imagine, must be treated like beef, so it is strictly served rare.
What makes Iberian pork special?
100% purebred Iberian pigs have an unmistakable flavor resulting from the incredible marbling of fat and the genetic peculiarity of assimilating oleic acid from acorns (bellotas). Blázquez pigs grow freely or in semi-freedom in vast areas where they can move around peacefully: this contributes to stronger, more toned muscles. In addition, the animals are allowed to live longer lives-more than 11 months-going beyond the minimum required by Spanish law.
Guijuelo Salamanca SPAIN
vacuum packed, 3 pieces for a total of 2.2 lb, frozen
On the surroundings of Salamanca, the Blázquez family founded the ham company in 1932, based on the artisan knowledge of that time: still today it is a family-run business with almost 90 years of tradition in producing one of the most iconic Iberian excellences, namely patanegra. Controlled genetics, selection criteria based on teachings passed down from generation to generation, and a self-produced diet are the secrets still guarded by the third generation: from the year of its founding to today Jamones Blázquez remains faithful to its natural and traditional processes.