This is a regular domestic pig we are all used to.
And this is an Iberico pig. I know what you're thinking but it goes to show you
that the beauty comes within. They are so tasty not only because of
their breed but also their diet, which mostly contains
acorn. And just like wagyu cattles these pigs live the dream,
that is why they are so prestige. Whenever you're tasting it, it is almost
impossible to describe, but today we're going to be doing our best to describe
it to you what it's like. As I cook the iberico pork experience
aka the best pork in the world. So let's do it!
And to start off this awesome experience
I'm going to start with this one, it is iberico pork baby back ribs.
Once i took it out of the packaging this is what it looks like. To my surprise
there's not a lot of meat but at the same time you can see that the marbling
is absolutely insane. And if there's one thing i already know
tastes amazing is iberico pork. Like every rib the first thing we gotta
do is to remove the membrane in the back, that is pretty easy to do just work your
way around with the back of a spoon and start removing it.
Once you got the beginning started just grab a paper towel and pull it all out.
As you can see once i did it revealed the incredible amount of fat there is on
this rib, and like we all know fat is flavor. Now since there's not a
lot of meat on them i decided to remove every other bone. This will allow both
end of the rib to have a nice chunky bite. By the time i was done with the
butchering you can see that the bones are completely clean.
And on the other hand I was left with a nice chunky rib. That is exactly what i'm
looking for. And if you're wondering if there's a lot
of meat on the bone check it out there's almost nothing left.
But now that i got my Iberico ribs ready now there's left to do is to
season them. So for that I started with salt, followed by freshly ground black
pepper, a good amount of garlic powder and finished it off with smoked paprika.
Now all there's left to do is to mix them well and make sure they're all coated
with the rub and my ribs are ready for the smoker. But first we gotta move on to
the next meat, and for that i'm using the most prestigious of them all.
It is a Iberico pork tenderloin, and if you've never had this
give yourself a treat, once you try it you will understand why. After completely
removed them from the packaging this is what they look like.
This is one of the most prestigious meats you've ever seen on this channel.
It is not easy to find, so when you do make sure you get one.
like every tenderloin the first thing we gotta do is remove the silver skin. Just
be real careful make sure you get a nice sharp knife and don't remove
any of the meat. As you can see by the time I was done this is exactly what
you're looking for. Only the silver skin was removed nothing
else. To season a prestige cut of meat like this you must keep it simple. The
last thing you want is to mask the flavor with some rub.
So I kept it simple with salt, freshly ground black pepper and garlic powder
nothing else. Make sure you season all sides including the edges.
As you can see by the time I was done every single edge was completely covered.
But now that we have this one ready it is time for the main event,
and I'm talking about this one; Iberico Secreto de Bellota. This one you can compare
it to as good as Japanese Wagyu A5. It is the best piece of pork you can
ever have. Once it was removed from the packaging this is what it looks like.
To say that this has great marbling is a complete understatement.
And if there's one thing on your bucket list you must try it it has to be this
one, because I can honestly tell you everyone
that tried it with me said that this is the best of the best.
And just like the previous one it will be a crime to over season this with any
weird rub. So i kept it extremely simple with salt,
freshly ground black pepper and garlic powder and nothing else. But now that we
have all of our meats ready I decided to make a simple side dish, but at the same
time very delicious, and i'm talking about
sweet spicy corn. And here's how to make it. I started with
sweet corn. As you can see it comes with a husk and the first thing you gotta do
is to take it out. Then you wanna cut them in nice individual pieces.
Start by boiling some water and throw in some milk, remember exact amount and
ingredients always on the description down below for you. To make it even
better I threw in some butter. Bring everything to a boil and throw in
the corn, let it cook until it's nice and tender. Once that's done the next thing
you want to do is to create a nice char and for that the best way to do is to
use a torch, it makes the job quick and easy with no time at all. The last thing
to do is to make a mix of melted butter followed by a little bit of jalapeno,
that will give a nice spicy kick to the corn.
And when you're adding that to it make sure you're not shy. As we always say the
more butter the better. To finish it off a
little bit of flaky salt, freshly ground black pepper
and your corn is done. And that is how you make a quick and easy but flavorful
spicy corn. But now going back to our meat
I am ready to smoke these beautiful ribs. For the pork tenderloin I'll be using a
wireless thermometer to make sure I hit an internal temperature of 145 degrees
fahrenheit. But for the Iberico itself it's just gonna be a straight grilling.
And now i say it is enough talking and it is time to cook them. So let's do it!
All right everybody here we have our beautiful
spread of pork. What do you think Angel? Huh? -I feel like...
I feel like i'm having a good day today. -Yes you are.
So here's the deal. These are all Iberico. I know you love Iberico. We love Iberico
everybody. So we have baby backs iberico pork.
We have tenderloin iberico pork. Notice I cooked two everybody, but we only have
one left. The family took the other one yeah. -Oh wow!
-And then we have Iberico Secreto. Now to clean
our pallets as we're giving it a try so we can give
our people a fair review. -We got some corn. -We got some corn. -All right!
-There's nothing special about this corn, just the way I always make it. -Okay.
-Which is good. -I'm down for some corn. -Yeah all right all right, so with that being said,
which one you want to try first? -That one. -That one? That one I think is going to be
the best one so it's a nice benchmark you ready?
-I'm down for that. -Let's go for that one. Cheers buddy. Cheers everybody.
it doesn't taste like pork it does not taste like pork everybody. -It's
as close to a wagyu steak. -Very fatty. -That you can get with any
other like type of meat.-I agree with you.
-Tastes more like a, like a steak than a pork. -It's like a steak everybody.
It is absolutely phenomenal just like a steak
you don't want to overcook it. You want to cook it kind of like medium
to medium rare. -It even kind of feels like a steak.
It feels like a steak, 145 now it's an extremely fatty cut and it's
just so good.
-That is amazing and I think I have a feeling that might be
the champion. But now then again I don't know this one is very prestigious as
well. -Okay. -Get some corn? -Let's try the corn.
It's like nice and smooth, silky, super buttery though, like extra butter.
Corn is amazing, definitely give it a try and the
jalapeno is not that spicy, so it gives a little hint. You know what
I mean? Of a little spicy. -I barely got any anyway. -Exactly.
-I say we go for the iberico ribs yeah. -Okay. -Now you don't want these ribs
falling off the bone, they need a little tug on it to give you a nice feel
in your mouth. Ready for it? Ribs buddy. Cheers buddy.
Iberico ribs everybody.
-Oh it's good!
That is amazing.
-Taste like bacon almost. -Wow fatty, juicy, a nice
wonderful flavor.
It's still very, very porky though. You know I mean? You can tell that this is
actual uh -Pork? -Pork yeah. It's kind of like a wonderful pork ribs that you taste it.
You know what I mean? -It's, it's good. It's above average for sure. -Yeah. -100 percent.
-But it still tastes like pork, it is pork, you can tell right away. This one you
can't tell everybody. You cannot tell what that is. I tell you that right now.
Try with the sauce Angel. -Yeah that's what I was about to do.Let's see
with the sauce if it's any better.
I mean that sauce is amazing with that sauce it just tastes like a regular
pork rib for me you tell me. -That sauce is almost like a glaze it's so nice.
-It is a glaze. -I like that sauce -You like that sauce?
Sauce or no sauce? -Sauce. -Um if you guys are interested in the recipe always in
the description down below everybody. Are you ready for the last one? -Oh yeah.
-Now. -Oh it's that tenderloin? -Tenderloin yes, tenderloin Iberico tenderloin. -Okay.
-You ready for this? -You're getting fancy with me? -This one is as fancy as you get.
Cheers everybody!
-Oh man. -Oh boy! -Now i'm not sure.
Now it's a fight. -Now it's a big fight. That's a good point.
-Now it's a fight. Now it's a fight against the
secreto and tenderloin. -Oh yeah. -Pick a winner Angel which one is the
winner. Look which one i'm going for. Which one? Was that your selection right there?
-That is my selection everybody. -Well let me show you mine. -That tenderloin
it's phenomenal.Oh the secreto.
-Wait, not gonna lie the secreto is absolutely phenomenal
yeah? It's better? Really? You sure? Oh my gosh!
Anyway guys these are the
results I hope you guys enjoyed this video. I hope you give it a try to this
wonderful and very unique type of pork, it is an experience on its
own. You agree? -Oh yeah! -If you do enjoy this video make
sure you give it a thumbs up, if you're not a subscriber
be sure to subscribe for future videos. Remember if you are interested in
anything I use everything is always in the description down below.
Thank you so much for watching and we'll see you guys on the next one. Take care
everybody. Bye bye.