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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

Pork fillet · ibérico de bellota · 2 pieces, 700 g

Ibérico de bellota pork fillets: 2 pieces, 700 g

Pork fillet (US: pork tenderloin) is solomillo de cerdo. Solomillo on its own is beef fillet. This pack holds two fillets of about 350 g each, 700 g in all, from an ibérico pig finished on acorns (de bellota). A pig has only two. Listed at €31.90, it serves three.

Sliced roast pork fillet on a plate with golden roast potatoes and red grapes
Ibérico de bellota pork fillets, 2 pieces, 700 g

Ibérico de bellota pork fillets, 2 pieces, 700 g

On the label: Solomillo de cerdo ibérico de bellota, 2 uds., 700 g

31,90€ VAT incl. (€45.57/kg)

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What you get

Cut Pork fillet (US: tenderloin), whole
On the Spanish label Solomillo de cerdo ibérico de bellota, 2 uds., 700 g
Animal Iberian breed pig, de bellota: finished on acorns in the dehesa
Pack 2 fillets of about 350 g, approx. 700 g in total, vacuum-packed
Fresh or frozen Frozen, vacuum-packed. Keep it in the freezer and thaw it in the fridge before cooking
Serves 3, at 200–250 g per person
Sliced roast ibérico pork tenderloin with herbs, served with mashed potato

How to cook it

  • Whole: salt it, sear it all round in a hot pan, then give it a few minutes in the oven at 180 °C (355 °F).
  • Take it out at a core temperature of 63–65 °C (145–149 °F). Ibérico pork may be served pink, and this lean cut dries out beyond that.
  • Rest it for five minutes and cut into medallions two fingers thick.
  • The Spanish way: cut the raw fillet into 3 cm pieces, wrap each in a thin slice of panceta (pork belly) and pin it with a cocktail stick.
  • Brown them in a hot pan with a few drops of olive oil, turning until even. The panceta salts them. Remove the sticks before serving.

Pork fillet: three points

I asked for solomillo and was given beef. Why?

Because solomillo alone means beef fillet in Spain. For pork, say “solomillo de cerdo” or “solomillo ibérico”. The beef version has its own page: fillet steak in Spain.

How does it differ from presa or secreto?

It is the lean one. Presa and secreto are marbled grilling cuts; the fillet suits the pan and the oven. All are described under ibérico pork.

Can I cook one fillet and keep the other?

Not easily. Both come in one vacuum pack, which arrives frozen, so the two fillets thaw together, and thawed raw meat should not go back in the freezer. Plan to cook both: 700 g serves three.

Goes well with

Sweet potato mash and grilled asparagus on the plate; more ibérico in the parcel.