Spanish Iberico Pork - Tenderloin

Lágrima is one of the hidden gems of Ibérico pork. Cut from between the ribs, these beautifully marbled strips are exceptionally tender, richly flavoured, and prized for their deep, nutty character, a signature of authentic Ibérico pork.

Season simply with salt and pepper, then sear over high heat on the grill or in a cast-iron pan until beautifully caramelized. Let rest briefly before slicing. Keep the preparation simple and let the richness of the Ibérico speak for itself.

Ships frozen. When ready to enjoy, thaw overnight in the refrigerator for the best texture and flavour. Once thawed, keep refrigerated and eat within 1-2 days.