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Iberico Pork: A completely new eating experience (must try)
From Nick:
"When I am asked, "What is your favorite meat that you sell?" believe it or not, Iberico Pork is the (current) answer.
While I obviously love Wagyu, the Iberico Pork is just so completely different from American pork. From the fact that you can cook it medium rare to the Wagyu-like marbling, it is just a really cool new eating experience.
The customers that I turn on to it without fail always make sure to reach out to me to tell me how good it was."
we really, really care about our customers
Nick's favorite quote is "I didn't grow this business losing customers."
We take a lot of pride in being old school in our approach with customers, and our reviews show it.
san diego's #1 Ranked Butcher Shop
In just 5 short years we have become San Diego's highest-ranked Butcher Shop on Google Maps.
When you buy from us, you are buying from a real business with a brick & mortar presence...not just a faceless distribution facility.
package protection for your comfort
At checkout, you have the option to purchase inexpensive package protection that covers a comprehensive list of issues that could happen in any shipped order, such as porch pirates, delays by the carriers, thawed meat, etc.
We've got you covered!
Let customers speak for us
cook iberico pork like you would a steak
Grilling Tips
Iberico pork comes in a lot of shapes and sizes. Every one of which can be grilled. Like a steak, bring it up to room temperature and place it on medium-high heat, or if you are looking for a harder crust, place it on high heat.
For heavily marbled cuts, such as the Secreto, watch out for flare-ups.
Sous Vide (+ Smoke or Sear)
Nick:
"One of my favorite methods to cook the larger Iberico Pork cuts, such as the Presa or Coppa, is to sous vide at about 10°F below my desired final temperature for a couple of hours.
I then will sear it on ultra high heat to get a crust if I am using my grill.
If I am using my smoker, I will put the meat in ice water to reduce the temperature and smoke it back up to temperature.
Oven Roasted
Low and Slow for Larger Cuts: If roasting a full cut like a shoulder or presa, begin at a lower oven temperature (275–325°F / 135–160°C) to allow the fat to slowly render and the meat to stay juicy.
Finish High: For a crisp exterior, finish the roast at a high temperature (450°F / 230°C) for the last 10–15 minutes.
For Smaller Cuts: Cuts like Secreto or Pluma may benefit from a shorter roast at moderate to high heat (375–400°F / 190–205°C) to achieve a balance of sear and tenderness.
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frequently asked questions
How is the meat shipped?
Where does The Meatery source its meat?
What is The Meatery's return policy?
What is the 100% Freshness Guarantee?
Does The Meatery offer local delivery or pickup?
How can I contact The Meatery for support?
