Santa Marta Iberian Acorn-Fed Pork Collar

What is the Santa Marta Acorn-Fed Pork Collar?

• Santa Marta is a highly respected, artisanal brand originating from the traditional heartlands of Spanish Iberico pork gastronomy. Combining decades of inherited processing craftsmanship with state-of-the-art facility profiling, Santa Marta is celebrated across Europe for serving world-class Michelin kitchens and premium gourmet boutiques.
  
  
• The "Acorn-Fed (Bellota)" Distinction: This selection holds the coveted Acorn-Fed (Bellota) designation, the highest quality tier in Spanish ham and meat regulations. The premium Iberico pigs are freely foraged across protected oak forests (Dehesas) during the Montanera season, feeding entirely on natural acorns. This specialized diet drives their oleic acid content to unmatched heights, producing a healthy, luscious fat inherently infused with a legendary hazelnut sweetness.

Product Highlights: Exquisite Snowflake Marbling & Culinary All-Rounder

• Flavor: Compared to standard grain-fed pork, Santa Marta Acorn-Fed Iberico offers a profoundly rich, luxurious meat flavor. Upon high heat, the dense marbling renders beautifully, unlocking an intense, aromatic hazelnut buttery fragrance with absolutely zero gamey aftertaste.
  
  
• Texture: Cut from the premium shoulder-neck region, the Pork Collar features a gorgeous, web-like distribution of snowflake fat and fine connective tissues. The result is a succulent, meltingly tender structure that masterfully balances velvet softness with a satisfyingly rich, springy chew.
  
  
• Culinary: Thanks to its majestic intrafat content, this cut is incredibly forgiving and virtually impossible to dry out. It serves as the undisputed gold standard across a vast spectrum of cooking methods—ranging from thick-cut pan-searing, open-flame BBQ grilling, high-end Cantonese Char Siu, to premium hotpot thin-slicing.

Our Processing Standard

• Fresh Processing: Freshly portioned from chilled primal cuts immediately upon arrival to ensure the meat is in best condition. Each piece is then individually vacuum-sealed and immediately frozen.

Note: Meticulously processed and hand-cut in our licensed facility from premium primal pieces. Natural variations in cut shape and intricate marbling patterns are entirely normal.

Pro Tip: The Secret to the Golden Acorn Crusted Steak

1. High-Heat Dry Sear: When cooking as a pork steak, sear over high heat in a smoking-hot pan. Absolutely zero added cooking oil is required, as the meat’s natural acorn-fed fats will render flawlessly to self-baste the steak, forming a crispy golden crust while keeping the interior amazingly moist.
   
   
2. The Essential Rest: Let the pork rest on a warm plate for 3-5 minutes after cooking. This crucial step allows the savory, sweet juices to redistribute evenly throughout the fibers, ensuring a tender, mouth-watering bite when sliced.