Fermín Ibérico Cabecero
The cabecero is the pork collar. After the chuletero/lomo, the cabecero is the third largest muscle from the Ibérico breed. The cabecero is extremely well marbled, and can be cooked like traditional shoulders are as well as in steaks, BBQ and roasts.
Very quick and easy to prepare for roasting: Once fully thawed, season with salt and pepper and place in a convection oven under high fan at 375 degrees F for approximately 30 minutes. Please make sure you use a good meat thermometer to ensure it is not overcooked. Roast until its internal temperature is:
- 125 degrees for rare
- 135 for medium rare
- 140 for medium
This roast will taste like a beef roast. It really is phenomenal in how it tastes. Try one today to find out.
Interesting Fact: The presa muscle is found inside the cabecero. The presa is smaller and leaner than the cabecero. We've had customers use the cabecero for sausage making, curing and smoking. Its a great cut that will not dry out on you however you choose to prepare this.
The cabecero is sold by the each, and averages 3-4 LBS each. It is sold frozen and may arrive slightly thawed when it arrives. Keep in fridge for up to 1 week or frozen for 2 months.
This is not the acorn (Bellota) finished Ibérico. Traditional iberico pigs are the basis that all bellota pork is created from. Raised in the same manner as the bellota pigs, the pigs eat natural foods, and just like the bellota, these pigs are hormone and antibiotic free. All Fermin Ibérico pigs are raised in the same protected lands as the bellota pigs.