GrillGod La Mila Ibérico fillet

For centuries, Spanish farmers have been using the sparse oak groves of the Extremadura region in south-western Spain for the natural rearing and acorn fattening of their robust pigs. The black pig, the "Cerdo Ibérico", first became world-famous for its air-dried fine ham "Jamon Ibérico". In the meantime, European chefs have discovered that the fresh meat of this breed also has a unique quality. Our Spanish partner La Mila has been active in the pig trade for several generations and selects the best products for us with a keen eye. The black-brown, long-legged animals spend most of their lives moving independently through the vast landscape of cork and holm oak forests. Each animal has around one hectare of land at its disposal. All of the pigs in our free-range brand have been through the natural acorn fattening process: between October and January, they eat acorns to almost double their weight. Their taste is reflected in the typical nutty aroma of the meat - and the acorn oil in the excellent marbling.

The fillet is particularly tender and lean due to the low level of stress and is therefore the most popular cut. The fine-fibered and mild-tasting meat should only be roasted or grilled briefly and be slightly pink on the inside.