IBÉRICO FRESCO ANNOUNCES NEW WHOLESALE PRICES
FOR 100% PUREBRED FRESH MEAT
Ibérico Fresco—the only U.S. importer of 100% purebred acorn-fed fresh Ibérico meat—introduces new wholesale prices this month, thanks to an arrival of new shipping containers that longer preserve the meats en route from Spain. The price decreased $6 per pound, making the “Kobe of pork” more cost-accessible to distributors and chefs nationwide, and ultimately satisfying a market craving for humanely raised pork.
About Ibérico Fresco
Ibérico Fresco is the only label in the U.S. that imports 100% purebred Ibérico fresh meat. Made from sustainable, free-ranging hogs raised in a Mediterranean Holm oak forest (dehesa), Ibérico Fresco cuts are traceable and certified hormone- and GMO-free. The hogs consume a diet primarily of grass and acorns (bellota), which—paired with their daily 8-mile walks—contribute to a meat reach in monounsaturated fat and 65% oleic acid. Additionally, Ibérico Fresco’s supplier, a cooperative consisting of many small-scale ranchers who raise Ibérico the traditional and artisanal way, is the only producer awarded with the Animal Welfare certification for the ethical treatment of their pigs.
Label wording: “If it’s not Ibérico Fresco, it’s not purebred.”
Similar to the issues of olive oil, label wording tends to mislead consumers when it comes to the value and purity of the Ibérico products. Ibérico Fresco meats are 100% purebred, meaning both mother and father of the pork source are 100% purebreds. Of all Ibérico produced, only 9% is classified purebred, and take about 14-18 months to raise with a specific dehesa agroforestry. On the other hand, Ibérico products described as “made from 100% purebred pigs” indicate that the mother pig is at least 75% Ibérico, while the father is a crossbred (typically a Duroc.) Unlike the purebreds, these hogs are raised for about 10 months, are mainly caged, and cultivated without a dehesa.
“Purebred Ibérico fresh meat has been huge in Europe and Japan,” says Jose “Nacho” Martinez-Valero, partner of the Los Angeles-based label, who notes the red meat pork is used for “Ibérico sushi.” “Our goal is to introduce the quality product to the American market for both chefs and home cooks, and to educate consumers on the differences between the various types of Ibérico.”
Ibérico Fresco offers 100% purebred acorn-fed cuts of pluma (end loin), presa (shoulder loin), secreto (shoulder skirt), and more—available through wholesale distributors and select niche markets nationwide.
Purchasing Information:
Nacho Martinez-Valero or Lucas Montero
p: 310-846-7284
