The Ibérico pork flank steak is one of the most underappreciated cuts in the pork world — deeply marbled, intensely flavorful, and built for high-heat cooking in a way that most pork simply isn't. Sourced directly from crate-free, pasture-raised Ibérico pigs in Spain, these animals live twice as long as conventionally raised pigs, which means more time for intramuscular fat to develop and more complexity in every bite.

What separates Ibérico from every other pork you've tried is the breed's genetic ability to store oleic acid-rich fat — the same heart-healthy monounsaturated fat found in olive oil. The result is a flank steak that eats closer to a skirt steak than any pork cut you've had: nutty, rich, with a deep savory finish that holds up beautifully to a hard sear or an open flame.