Pork
All cuts, industrial meats and by-products of white, Duroc and Iberian pork, mainly frozen
Spain is the largest pork producer in the European Union, with more than 5 million tonnes a year (2025), almost a quarter of EU production, and a highly developed meat industry. From there we handle all pork cuts, industrial meats and by-products, mainly frozen, for importers, distributors, the food industry and food service worldwide.
Three types of pork
| Type | Origin | What we offer it for |
|---|---|---|
| White pork | Spain, Brazil and Poland | Volume cuts, industrial meats and by-products |
| Duroc pork (100 % and 50 %) | Spain | Cuts with more intramuscular fat |
| Iberian pork | Spain | Premium cuts and fine dining |
White pork
The backbone of our supply: cuts, industrial meats and by-products for distribution and industry, with consistent quality, volume and price all year round. It comes from Spain and also, mainly, from Brazil and Poland.
Duroc pork
A breed prized for its marbled meat, valued by markets such as Asia and the barbecue segment. We work with 100 % Duroc and 50 % Duroc, always of Spanish origin.
Iberian pork
The jewel of our portfolio, renowned for its exceptional quality and deep flavour. It comes from our own plant, Jarota Carnes (APM Packers), in Villanueva de Córdoba, in the heart of the Los Pedroches Valley, a benchmark area for Iberian pork, with full traceability from origin to delivery. Discover our premium Iberian pork from the montanera season.
The Spanish Iberian quality standard (Royal Decree 4/2014) classifies the pig by its breed and by its feeding and management. These are the differences:
By breed
- 100 % Iberian: purebred Iberian pig, born of a 100 % Iberian sire and dam registered in the herd book.
- 50 % Iberian: cross between a 100 % Iberian dam and a Duroc sire.
By feeding and management
| Designation | How it is reared | Minimum age at slaughter |
|---|---|---|
| Bellota (acorn-fed) | Reared free-range in the dehesa during the montanera, mainly on acorns, grass and other natural resources. It enters the dehesa between about 1 October and 15 December and is slaughtered between 15 December and 31 March | 14 months |
| Cebo de campo (field-fed) | Fed on cereal and legume feed and dehesa resources, with outdoor access | 12 months |
| Cebo (grain-fed) | Fed on cereal and legume feed in an intensive system | 10 months |
The combination of breed and feeding defines each category: for example, 100 % Iberian bellota is the highest. We adapt to whichever your market needs and, if useful, we explain which designation we recommend for your customer and recipe.
What we handle
Cuts
- Main cuts: ham (leg), shoulder, loin, collar (neck), tenderloin, belly, ribs, hock, jowl, cheek and trotters.
- Premium Iberian pork cuts: presa, pluma, secreto, lágrima, rib strips, St. Louis ribs, mogote and cheek, for fine dining and premium barbecue.
Industrial meats
- Trimmings and lean meat.
- Minced meat to order.
By-products
- Rind/skin, back fat and ham bone.
- Ears (whole and flap), snout and tail.
- Offal: liver, heart, lungs, kidney, spleen, stomach, trachea and oesophagus.
All frozen, with the grading, size and packaging each customer requires. Every item comes with its technical data sheet.
Approved for export
We hold export approvals under the health registration of our plant, Jarota Carnes (RGSEAA No. 10.17021/CO), for:
- Vietnam
- South Korea
- Singapore
- South Africa
- Dominican Republic
- Mexico
- Hong Kong
- Japan
Looking for pork?
Tell us the type of pork, the cut or by-product, the specification, volume, frequency and place of delivery, and we will prepare a tailored offer.