Iberian Pork Neck Marinated BBQ Slices Bulk-Buy 秘制伊比利亚猪颈烧肉片家庭装

This product features thinly sliced Iberico pork neck (collar), a cut prized for its natural marbling and balanced texture. Pork collar, or “presa,” sits between the shoulder and upper back of the pig and is known for its dense muscular fibres interwoven with fine, intramuscular fat. This makes it particularly well-suited for grilling, as the fat renders quickly while keeping the meat tender and juicy.

We use free-range Iberico pigs raised in southwestern Spain, specifically the Dehesa ecosystem, where pigs roam freely and feed on natural vegetation, including acorns (bellotas). Multiple studies, including findings published by the Spanish Ministry of Agriculture and institutions such as the Instituto de Investigación y Tecnología Agroalimentarias (IRTA), confirm that acorn-rich diets increase monounsaturated fat levels, particularly oleic acid, which is the same healthy fat found in olive oil. This unique fat composition not only improves nutritional quality, but also contributes to the Iberico pork’s distinct nutty flavour and silky texture.

To complement the natural richness of the meat, we’ve developed a Galbi-style marinade, inspired by traditional Korean BBQ. The base is made with fermented gochujang (Korean red pepper paste), naturally brewed soy sauce, garlic, onion, and pineapple puree, with additional layers from mirin (sweet rice wine), chilli powder, curry spices (mustard), and sesame oil. These ingredients are commonly used in Korean households and BBQ restaurants to create a sauce that is sweet, savoury, slightly spicy, and with a subtle fruit acidity that helps tenderise the meat while enhancing umami.

The result is a flavourful, tender slice of pork that caramelises beautifully when grilled or pan-seared. It’s ideal for:
Samgyeopsal-style Korean BBQ
Japanese-style yakiniku or teppan grilling
Quick stir-fry for donburi (rice bowls) or lunch sets

Cooking Tip: Cook over medium-high heat without adding extra oil. Let the marinade caramelise and the Iberico fat render. Best served hot with crisp lettuce, steamed rice or grilled vegetables.