Chef-Quality Iberico Pork. Direct From the Farm.
We work with a small number of professional kitchens directly. No distributors, no middlemen, no compromises on traceability.
Why Iberico pork?
Iberico pork occupies a category of its own. The breed’s unique genetic capacity for intramuscular fat storage — rich in oleic acid — produces marbling, flavour depth, and textural qualities that no other commercially available pork can match. For a kitchen serious about its sourcing, it is one of the most distinctive proteins you can put on a menu.
At Iberico Acres, our animals descend from verified Iberico genetics — among the most respected purebred Iberico lines available in North America — and are raised on open rotational pasture in the Alabama Wiregrass. Every animal is traceable from birth to harvest.
How We Work With Chefs
We keep our chef relationships small and direct by design. We are not a distributor and we do not operate on a standing weekly order model. What we offer instead is a seasonal allocation relationship — you know what’s coming, when it’s coming, and exactly where it came from.
Each season we release a limited number of whole pigs and select cuts to chef partners ahead of our general membership. If you are building a menu around heritage pork, or looking for a single exceptional protein to anchor a tasting menu or specials program, we’d like to hear from you.
What We Can Offer
- Whole dressed Iberico pigs, seasonally available
- Select primal cuts including Secreto, Presa, Pluma, Papada, and Panceta
- Full animal traceability documentation for menu and provenance claims
- Farm visit and on-site tasting by arrangement
- Direct relationship with the farmer — no account managers, no call centres
On-Farm Processing
Our animals are processed on-site by a USDA-inspected mobile butcher unit in a low-stress, familiar environment. This is not standard practice in American pork production — we do it because it produces measurably better meat. Cortisol levels at harvest directly affect flavour and texture. Eliminating transport stress is one of the most impactful things a producer can do for meat quality, and it is something we are committed to at every harvest.
Enquire About Chef Access
Chef allocations are limited and released seasonally. If you would like to be considered for the next available allocation, please fill in the form below. We respond to all chef enquiries personally within 1–2 business days.
Not ready to enquire yet? Explore our Iberico Cuts Guide or learn more about our farming philosophy and verified genetics.