Incarlopsa - Spanish - Iberico Pork Loin.

The Legend of the Spanish Black Pig: True Luxury Pork at a Fraction of the Price. Known as the "Wagyu of pork," Ibérico pork loin—or Lomo Ibérico—is a premium cut from Spain’s free-range black pigs. Revered for a rich, nutty flavor from acorn and pine nut diets, it features intense internal marbling that melts in your mouth

Forget everything you know about standard commercial white pork. This is authentic Spanish Iberico pork sourced directly from Incarlopsa—one of Spain’s premier, world-renowned heritage producers based in Cuenca. Expertly hand-fabricated to "Chain Off" specifications, this cut leaves only the premium, pristine, ultra-marbled center eye of the loin.

👑 What is Authentic Iberico Pork?
Iberico pork comes exclusively from native Iberian black pigs raised under strict European agricultural standards in Spain.
Due to their unique genetics and free-roaming lifestyle, these pigs possess a rare ability to store rich, healthy, unsaturated fats directly within their muscle fibers rather than just on the outside. This natural intramuscular marbling creates incredibly tender, dark pink meat that looks and handles exactly like a high-end steak.

⚔️ The Competition vs. Our Promotion
Because of its elite global reputation, finding authentic Iberico pork loin in Bangkok is typically a costly affair.
The Competitor Price: Luxury boutique butchers, high-end online grocers, and premium supermarkets across Thailand regularly price imported boneless Iberico pork loin anywhere from 1,550 ฿ to 1,700 ฿ per kilogram.
Our Taste of Spain Price: Thanks to our direct supply chain pipelines, we are clearing out this premium inventory at an unbelievable 495฿ per kilogram—saving you well over 1,000 ฿ per kilo compared to retail market norms.

🍳 How to Cook It: Chef’s Recommendation
Because Iberico pork is highly marbled with premium fats, it stays incredibly juicy and does not dry out like mass-market lean pork.
The Cut: Slice the whole loin into thick, generous 1.5-inch chops.
The Sear: Treat it exactly like a premium beef ribeye. Sear it in a smoking-hot cast-iron skillet or over an open charcoal grill for 3–4 minutes per side until a deep golden-brown crust forms.
The Internal Temp: Do not overcook it. Pull the meat off the heat when it hits an internal temperature of 62°C (143°F) for a perfect medium.
The Finish: Let it rest for 5 minutes. The center should retain a faint, beautiful blush of pink, delivering a buttery, melt-in-your-mouth texture with a clean flavor profile.

📊 Product Details
Attribute    Specification
Origin    Cuenca, Spain
Brand / Producer    Incarlopsa Spain
Cut Specification    Pork Loin Eye (Chain Off)
Condition    Cleanly Fabricated / Frozen Sub-Primal